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/1/6741
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dc.contributor.authorGhatani, Krit-
dc.contributor.authorTamang, Buddhiman-
dc.date.accessioned2020-08-04T06:25:12Z-
dc.date.available2020-08-04T06:25:12Z-
dc.date.issued2017-
dc.identifier.citationFood Biotechnology 31(3), 2017, 210-232en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/6741-
dc.titleAssessment of probiotic characteristics of lactic acid bacteria isolated from fermented yak milk products of Sikkim, India: Chhurpi, Shyow, and Khachuen_US
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