1. Sikkim University

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Issue DateTitleAuthor(s)
Jan-2012Microorganisms and Nutritional value of Ethnic fermented foods and alcoholic beverages of North East IndiaTamang, Jyoti Prakash; Tamang, Namrata; Thapa, Saroj; Dewan, Sailendra; Tamang, Buddhiman; Yonzan, Hannah; Rai, Arun Kumar; Chettri, Rajen; Chakrabarty, Jayasree; Kharel, Niki
Jan-2009Traditional knowledge of biopreservation of perishable vegetable and bamboo shoots in Northeast India as food resourcesTamang, Buddhiman; Tamang, Jyoti Prakash
2007Role of Lactic Acid Bacteria and their Functional Properties in Goyang, a Fermented Leafy Vegetable Product of the SherpasTamang, Buddhiman; Tamang, Jyoti Prakash
2010In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the HimalayasTamang, Buddhiman; Tamang, Jyoti Prakash
Oct-2010In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the HimalayasTamang, Buddhiman; Tamang, Jyoti Prakash
2010In situ Fermentation Dynamics During Production of Gundruk and Khalpi, Ethnic Fermented vegetable Products of the HimalayasTamang, Buddhiman; Tamang, Jyoti Prakash
2015Microorganisms in Fermented Foods and BeveragesTamang, Jyoti Prakash; Thapa, Namrata; Tamang, Buddhiman; Rai, Arun; Chettri, Rajen
30-Sep-2009Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the HimalayasTamang, Jyoti Prakash; Tamang, Buddhiman; Schillinger, Ulrich; Guigas, Claudia; Holzapfel, Wilhelm H
2009Traditional Knowledge of Biopreservation of Perishable Vegetable and Bamboo Shoots in Northeast India as Food ResourcesTamang, Buddhiman; Tamang, Jyoti Prakash

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