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|Traditional knowledge of biopreservation of perishable vegetable and bamboo shoots in Northeast India as food resources||Tamang, Buddhiman; Tamang, Jyoti Prakash||IJTK Vol.8(1) [January 2009]||89-95|
|Traditional knowledge of the Himalayan people on production of indigenous meat products||Rai, Arun K; Palni, Uma; Tamang, Jyoti Prakash||IJTK Vol.8(1) [January 2009]||104-109|
|Traditional processing of Selroti―A cereal based ethnic fermented food of the Nepalis||Yonzan, Hannah; Tamang, Jyoti Prakash||IJTK Vol.8(1) [January 2009]||110-114|
|Indigenous knowledge of Northeast women on production of ethnic fermented soybean foods||Tamang, Jyoti Prakash; Chettri, Rajen; Sharma, Rudra Mani||IJTK Vol.8(1) [January 2009]||122-126|