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Browsing by Author Tamang, Jyoti Prakash

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Showing results 1 to 15 of 15
TitleAuthor(s)SourcePage(s)
Determination of saponin contents in raw soybean and fermented soybean foods of IndiaOmizu, Yohei; Tsukamoto, Chigen; Chettri, Rajen; Tamang, Jyoti PrakashJSIR Vol.70(07) [July 2011]533-538
Enzymatic and Anti-nutritive Degrading Activities of Mycelial Moulds Isolated from Amylolytic Starters of North East IndiaAnupma, Anu; Tamang, Jyoti PrakashJSIR Vol.81(02) [Feburary 2022]131-136
Ethnobiology of wild leafy vegetables of SikkimPradhan, Sudhan; Tamang, Jyoti PrakashIJTK Vol.14(2) [April 2015]290-297
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
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
Khyopeh, a traditional fermented yak meat product of SikkimBhutia, Meera Ongmu; Thapa, Namrata; Tamang, Jyoti PrakashIJTK Vol.19(1) [January 2020]187-191
Microbial and analytical characterization of Chhu-A traditional fermented milk product of the Sikkim HimalayasDewan, Sailendra; Tamang, Jyoti PrakashJSIR Vol.65(09) [September 2006]747-752
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
Optimization of traditional processing of Selroti, a popular cerealbased fermented foodYonzan, Hannah; Tamang, Jyoti PrakashJSIR Vol.72(01) [January 2013]43-47
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 ethnic Himalayan people on production of indigenous meat productsRai, Arun Kumar; Palni, Uma; Tamang, Jyoti PrakashIJTK Vol.8(4) [October 2009]586-591
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 processing of Selroti―A cereal based ethnic fermented food of the NepalisYonzan, Hannah; Tamang, Jyoti PrakashIJTK Vol.8(1) [January 2009]110-114
Traditional skill of ethnic people of the Eastern Himalayas and North East India in preserving microbiota as dry amylolytic startersAnupma, Anu; Pradhan, Pooja; Sha, Shankar Prasad; Tamang, Jyoti PrakashIJTK Vol.17(1) [January 2018]184-190
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
Showing results 1 to 15 of 15