1. Sikkim University

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Results 11-20 of 81 (Search time: 0.006 seconds).
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Issue DateTitleAuthor(s)
1996Selection of Starter Cultures for the Production of Kinema, a Fermented Soybean Food of the HimalayaTamang, Jyoti Prakash; Nikkuni, S
2015Religious Ethnic FoodsKwon, Dae Young; Tamang, Jyoti Prakash
2009Traditional Knowledge of the Himalayan People on Production of Indigenous Meat ProductsRai, Arun Kumar; Palni, Uma; Tamang, Jyoti Prakash
24-Mar-2016Diversity of Microorganisms in Global Fermented Foods and BeveragesTamang, Jyoti Prakash; Watanabe, Koichi; Holzapfel, Wilhelm H.
2007Role of Lactic Acid Bacteria and their Functional Properties in Goyang, a Fermented Leafy Vegetable Product of the SherpasTamang, Buddhiman; Tamang, Jyoti Prakash
Apr-2015Ethnobiology of Wild Leafy Vegetables of SikkimPradhan, Sudhan; Tamang, Jyoti Prakash
Jan-2009Indigenous Knowledge of the Ethnic people of North East India in Bio-resources ManagementMukherjee, Pulok K; Tamang, Jyoti Prakash
Sep-2018Diversity of Yeasts and Molds by Culture-Dependent and Culture-Independent Methods for Mycobiome Surveillance of Traditionally Prepared Dried Starters for the Production of Indian Alcoholic BeveragesSha, Shankar Prasad; Suryavanshi, Mangesh Vasant; Jani, Kunal; Sharma, Avinash; Shouche, Yogesh; Tamang, Jyoti Prakash
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

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