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Items for Keyword "LAB"

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TitleAuthor(s)SourcePage(s)Full Text Article
Analysis of Structure of YGNGV Motif Containing Bacteriocins: A Model for Membrane Pore Formation Sood, S K; Sinha, P R IJBT Vol.02(2) [April 2003] 227-235 View Full Text
Bamboo shoot based fermented food products: a review Choudhury, Debangana; Sahu, Jatindra K; Sharma, G D JSIR Vol.70(03) [March 2011] 199-203 View Full Text
Microbial and chemical changes during preparation in the traditionally fermented soybean product Tungrymbai of ethnic tribes of Meghalaya Thokchom, Sharmila; Joshi, S R IJTK Vol.11(1) [January 2012] 139-142 View Full Text
Optimization of traditional processing of Selroti, a popular cerealbased fermented food Yonzan, Hannah; Tamang, Jyoti Prakash JSIR Vol.72(01) [January 2013] 43-47 View Full Text
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 View Full Text

 

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