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TitleAuthor(s)SourcePage(s)
Microorganisms 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, NikiIJTK Vol.11(1) [January 2012]7-25
Ethnobiology of wild leafy vegetables of SikkimPradhan, Sudhan; Tamang, Jyoti PrakashIJTK Vol.14(2) [April 2015]290-297
Indigenous knowledge of traditional processing of Selroti, a cereal-based ethnic fermented food of the NepalisYonzan, Hannah; Tamang, Jyoti PrakashIJTK Vol.9(2) [April 2010]271-274
Traditional knowledge of biopreservation of perishable vegetable and bamboo shoots in Northeast India as food resourcesTamang, Buddhiman; Tamang, Jyoti PrakashIJTK Vol.8(1) [January 2009]89-95
Traditional knowledge of the Himalayan people on production of indigenous meat productsRai, Arun K; Palni, Uma; Tamang, Jyoti PrakashIJTK Vol.8(1) [January 2009]104-109
Traditional knowledge of the ethnic Himalayan people on production of indigenous meat productsRai, Arun Kumar; Palni, Uma; Tamang, Jyoti PrakashIJTK Vol.8(4) [October 2009]586-591
Traditional processing of Selroti―A cereal based ethnic fermented food of the NepalisYonzan, Hannah; Tamang, Jyoti PrakashIJTK Vol.8(1) [January 2009]110-114
Indigenous knowledge of Northeast women on production of ethnic fermented soybean foodsTamang, Jyoti Prakash; Chettri, Rajen; Sharma, Rudra ManiIJTK Vol.8(1) [January 2009]122-126
Traditional technology and product characterization of some lesser-known ethnic fermented foods and beverages of North Cachar Hills District of AssamChakrabarty, Jayasree; Sharma, GD; Tamang, Jyoti PrakashIJTK Vol.13(4) [October 2014]706-715