Please use this identifier to cite or link to this item:
http://dspace.cus.ac.in/jspui/handle/1/6928| Title: | Organoleptic evaluation of Tungrymbai and Bekang, naturally fermented soybean foods, produced by using selected species of Bacillus |
| Authors: | Chettri, R Tamang, J.P. |
| Issue Date: | 2016 |
| Citation: | Journal of Scientific and Industrial Research 75(7), 2016 |
| URI: | http://dspace.cus.ac.in/jspui/handle/1/6928 |
| Appears in Collections: | Publication indexed in Scopus |
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