1. Sikkim University

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Results 1-10 of 13 (Search time: 0.007 seconds).
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Issue DateTitleAuthor(s)
Jan-2009Indigenous knowledge of Northeast women on production of ethnic fermented soybean foodsTamang, Jyoti Prakash; Chettri, Rajen; Sharma, Rudra Mani
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
2015Bacillus species isolated from tungrymbai and bekang, naturally fermented soybean foods of IndiaChettri, Rajen; 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
Jul-2011Determination of saponin contents in raw soybean and fermented soybean foods of IndiaOmizu, Yohei; Tsukamoto, Chigen; Chettri, Rajen; Tamang, Jyoti Prakash
2015Microorganisms in Fermented Foods and BeveragesTamang, Jyoti Prakash; Thapa, Namrata; Tamang, Buddhiman; Rai, Arun; Chettri, Rajen
21-Jun-2016Poly-gamma-Glutamic Acid (PGA)-Producing Bacillus Species Isolated from Kinema, Indian Fermented Soybean FoodChettri, Rajen; Bhutia, Meera O; Tamang, Jyoti P
21-Jun-2016Poly-γ-Glutamic Acid (PGA)-Producing Bacillus Species Isolated from Kinema, Indian Fermented Soybean FoodChettri, Rajen; Bhutia, Meera O.; Tamang, Jyoti P.
Jun-2014Functional Properties of Tungrymbai and Bekang, Naturally Fermented Soybean Foods of North East IndiaChettri, Rajen; Tamang, Jyoti Prakash

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