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Results:
1-7
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Results: 7
SELECTION OF STARTER CULTURES FOR THE PRODUCTION OF KINEMA, A FERMENTED SOYBEAN FOOD OF THE HIMALAYA
Authors:
TAMANG JP
NIKKUNI S
Citation: Jp. Tamang et S. Nikkuni, SELECTION OF STARTER CULTURES FOR THE PRODUCTION OF KINEMA, A FERMENTED SOYBEAN FOOD OF THE HIMALAYA, World journal of microbiology & biotechnology, 12(6), 1996, pp. 629-635
Authors:
TAMANG JP
SARKAR PK
Citation: Jp. Tamang et Pk. Sarkar, MICROBIOLOGY OF MESU, A TRADITIONAL FERMENTED BAMBOO SHOOT PRODUCT, International journal of food microbiology, 29(1), 1996, pp. 49-58
Authors:
SARKAR PK
TAMANG JP
Citation: Pk. Sarkar et Jp. Tamang, CHANGES IN THE MICROBIAL PROFILE AND PROXIMATE COMPOSITION DURING NATURAL AND CONTROLLED FERMENTATIONS OF SOYBEANS TO PRODUCE KINEMA, Food microbiology, 12(4), 1995, pp. 317-325
Authors:
TAMANG JP
SARKAR PK
Citation: Jp. Tamang et Pk. Sarkar, MICROFLORA OF MURCHA - AN AMYLOLYTIC FERMENTATION STARTER, Microbios, 81(327), 1995, pp. 115-122
Authors:
SARKAR PK
TAMANG JP
Citation: Pk. Sarkar et Jp. Tamang, THE INFLUENCE OF PROCESS VARIABLES AND INOCULUM COMPOSITION ON THE SENSORY QUALITY OF KINEMA, Food microbiology, 11(4), 1994, pp. 317-325
Authors:
SARKAR PK
TAMANG JP
COOK PE
OWENS JD
Citation: Pk. Sarkar et al., KINEMA - A TRADITIONAL SOYBEAN FERMENTED FOOD - PROXIMATE COMPOSITIONAND MICROFLORA, Food microbiology, 11(1), 1994, pp. 47-55
Authors:
TAMANG JP
SARKAR PK
Citation: Jp. Tamang et Pk. Sarkar, SINKI - A TRADITIONAL LACTIC-ACID FERMENTED RADISH TAP ROOT PRODUCT, Journal of General and Applied Microbiology, 39(4), 1993, pp. 395-408
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