1. Sikkim University

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Results 31-40 of 53 (Search time: 0.007 seconds).
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Issue DateTitleAuthor(s)
2015Microorganisms in Fermented Foods and BeveragesTamang, Jyoti Prakash; Thapa, Namrata; Tamang, Buddhiman; Rai, Arun; Chettri, Rajen
Oct-2011Lactic acid bacteria isolated from ethnic preserved meat products of the Western HimalayasOki, Kaihei; Rai, Arun Kumar; Sato, Sumie; Watanabe, Koichi; Tamang, Jyoti Prakash
8-Sep-2017Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of IndiaSha, Shankar Prasad; Jani, Kunal; Sharma, Avinash; Anupma, Anu; Pradhan, Pooja; Shouche, Yogesh; Tamang, Jyoti Prakash
Oct-2014Traditional technology and product characterization of some lesser-known ethnic fermented foods and beverages of North Cachar Hills District of AssamChakrabarty, Jayasree; Sharma, G. D; Tamang, Jyoti Prakash
2011Lactic Acid Bacteria Isolated from Ethnic Preserved Meat Products of the Western HimalayasOki, Kaihei; Rai, Arun Kumar; Sato, Sumie; Watanabe, Koiche; Tamang, Jyoti Prakash
Jun-2014Functional Properties of Tungrymbai and Bekang, Naturally Fermented Soybean Foods of North East IndiaChettri, Rajen; Tamang, Jyoti Prakash
1-Feb-2017Some Technological Properties of Lactic Acid Bacteria Isolated from Dahi and Datshi, Naturally Fermented Milk Products of BhutanShangplian, H. N. J.; Sharma, Sharmila; Rai, Ranjita; Tamang, Jyoti Prakash
2010Himalayan Fermented FoodsTamang, Jyoti Prakash
2012Plant-Based Fermented Foods and Beverages of AsiaTamang, Jyoti Prakash
2011Determination of Saponin Contents in Raw Soybean and Fermented Soybean Foods of IndiaOmizu, Yohei; Tsukaoto, Chigen; Chettri, Rajen; Tamang, Jyoti Prakash

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