Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas von Tamang, Jyoti P., Tamang, Buddhiman, Schillinger, Ulrich, Franz, Charles M.A.P., Gores, Michael, Holzapfel, Wilhelm H.

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Kinema — a traditional soybean fermented food: proximate composition and microflora von Sarkar, P.K., Tamang, J.P., Cook, P.E., Owens, J.D.

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Identification of yeast strains isolated from marcha in Sikkim, a microbial starter for amylolytic fermentation von Tsuyoshi, N, Fudou, R, Yamanaka, S, Kozaki, M, Tamang, N, Thapa, S, Tamang, J.P

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The influence of process variables and inoculum composition on the sensory quality of kinema von Sarkar, P.K., Tamang, J.P.

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Product characterization of kodo ko jaanr: fermented finger millet beverage of the Himalayas von Thapa, Saroj, Tamang, Jyoti Prakash

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Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India von Tamang, B, Tamang, J.P, Schillinger, U, Franz, C.M.A.P, Gores, M, Holzapfel, W.H

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Microbiology of mesu, a traditional fermented bamboo shoot product von Tamang, Jyoti P., Sarkar, Prabir K.

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Effect of temperatures during pure culture fermentation of Kinema von Tamang, J.P, Nikkuni, S

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Changes in the microbial profile and proximate composition during natural and controlled fermentations of soybeans to produce kinema von Sarkar, P.K., Tamang, J.P.

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Traditional fermented foods and beverages of Darjeeling and Sikkim--a review von Tamang, J.P, Sarkar, P.K, Hesseltine, C.W

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SINKI: A TRADITIONAL LACTIC ACID FERMENTED RADISH TAP ROOT PRODUCT von TAMANG, JYOTI PRAKASH, SARKAR, PRABIR KUMAR

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シッキムの餅麹 (Marcha), 酒 (Jaanr) と蒸留酒 (Raksi) von 小崎, 道雄, タマン, ジョティ, 片岡, 二郎, 山中, 茂, 吉田, 集而

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The impact and significance of small and large group teaching and learning in first year medical curriculum in anatomy von Kulkarni, J.P., Lama, P., Tamang, B.K., Sinha, P.

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