1. Sikkim University
  2. Sikkim University Faculty Publications
  3. Publication indexed in Web of Science
Please use this identifier to cite or link to this item: http://dspace.cus.ac.in/jspui/handle/1/6705
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dc.contributor.authorShangpliang, H. N. J-
dc.contributor.authorSharma, Sharmila-
dc.contributor.authorRai, Ranjita-
dc.contributor.authorTamang, Jyoti P-
dc.date.accessioned2020-07-08T07:05:43Z-
dc.date.available2020-07-08T07:05:43Z-
dc.date.issued2017-02-01-
dc.identifier.citationFrontiers in Microbiology 8, 2017en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/6705-
dc.titleSome Technological Properties of Lactic Acid Bacteria Isolated from Dahi and Datshi, Naturally Fermented Milk Products of Bhutanen_US
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