Please use this identifier to cite or link to this item: http://dspace.nehu.ac.in/handle/1/9124
Title: Microbial and chemical changes during preparation in the traditionally fermented soybean product Tungrymbai of ethnic tribes of Meghalaya
Authors: Thokchom, Sharmila
Joshi, S R
Keywords: Traditionally fermented soybean
Tungrymbai
Pre-cooked
Post-cooked
Microbial
Chemical
LAB
Meghalaya
LACTIC-ACID BACTERIA; SP NOV.; FOOD; IDENTIFICATION; MICROFLORA; HAWAIJAR; STARTER; KINEMA
Issue Date: 7-Feb-2013
URI: http://dspace.nehu.ac.in/handle/1/9124
Appears in Collections:Sharmila Thokchom

Files in This Item:
File Description SizeFormat 
S Thokchom.pdf23.68 kBAdobe PDFView/Open


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.