1. Sikkim University
  2. Sikkim University Faculty Publications
  3. Publication indexed in Scopus
Please use this identifier to cite or link to this item: http://dspace.cus.ac.in/jspui/handle/1/6928
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dc.contributor.authorChettri, R-
dc.contributor.authorTamang, J.P.-
dc.date.accessioned2020-08-24T06:40:21Z-
dc.date.available2020-08-24T06:40:21Z-
dc.date.issued2016-
dc.identifier.citationJournal of Scientific and Industrial Research 75(7), 2016en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/6928-
dc.titleOrganoleptic evaluation of Tungrymbai and Bekang, naturally fermented soybean foods, produced by using selected species of Bacillusen_US
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