1. Sikkim University

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Results 11-20 of 51 (Search time: 0.003 seconds).
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Issue DateTitleAuthor(s)
2010In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the HimalayasTamang, Buddhiman; Tamang, Jyoti Prakash
27-Dec-2014Bacillus Species Isolated from tungrymbai and bekang, Naturally Fermented Soybean Foods of IndiaChettri, Rajen; Tamang, Jyoti Prakash
Jul-2016Organoleptic Evaluation of Tungrymbai and Bekang, Naturally Fermented Soybean Foods, Produced by using Selected Species of BacillusChettri, Rajen; Tamang, Jyoti Prakash
2010Nutritional Value of Lesser-Known Ethnic Meat Products of the HimalayasRai, Arun Kumar; Tamang, Jyoti Prakash; Palni, Uma
Oct-2010In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the HimalayasTamang, Buddhiman; Tamang, Jyoti Prakash
21-Jan-2016Microbiological Assessment of Ethnic Street Foods of the HimalayasKharel, Niki; Palni, Uma; Tamang, Jyoti Prakash
3-Dec-2016Naturally Fermented Milk Products of the Eastern HimalayasRai, Ranjita; Shangpliang, H. Nakibapher Jones; Tamang, Jyoti Prakash
Jan-2018Traditional Skill of Ethnic People of the Eastern Himalayas and North East India in Preserving Microbiota as Dry Amylolytic StartersAnu, Anupma; Pradhan, Pooja; Sha, Shankar Prasad; Tamang, Jyoti Prakash
Jul-2011Determination of saponin contents in raw soybean and fermented soybean foods of IndiaOmizu, Yohei; Tsukamoto, Chigen; Chettri, Rajen; Tamang, Jyoti Prakash
Nov-2011Geographical markers for Saccharomyces cerevisiae strains with similar technological origins domesticated for rice-based ethnic fermented beverages production in North East IndiaJeyaram, Kumaraswamy; Tamang, Jyoti Prakash; Capece, Angela; Romano, Patrizia

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