Microbial and chemical changes during preparation in the traditionally fermented soybean product Tungrymbai of ethnic tribes of Meghalaya

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dc.contributor.authorThokchom, Sharmila
dc.contributor.authorJoshi, S R
dc.date.accessioned2013-02-07T06:23:27Z
dc.date.available2013-02-07T06:23:27Z
dc.date.issued2013-02-07
dc.document.departmentDepartment of Biotechnology and Bioinformaticsen_US
dc.document.sourceIndian Journal of Traditional Knowledgeen_US
dc.document.yearofpublication2012en_US
dc.identifier.urihttps://dspace.nehu.ac.in/handle/1/9124
dc.journal.pagerange139-142en_US
dc.journal.volume11 Issue: 1en_US
dc.language.isoenen_US
dc.subjectTraditionally fermented soybeanen_US
dc.subjectTungrymbaien_US
dc.subjectPre-cookeden_US
dc.subjectPost-cookeden_US
dc.subjectMicrobialen_US
dc.subjectChemicalen_US
dc.subjectLABen_US
dc.subjectMeghalayaen_US
dc.subjectLACTIC-ACID BACTERIA; SP NOV.; FOOD; IDENTIFICATION; MICROFLORA; HAWAIJAR; STARTER; KINEMAen_US
dc.submitter.addressNorth Eastern Hill University SHILLONG 793022en_US
dc.titleMicrobial and chemical changes during preparation in the traditionally fermented soybean product Tungrymbai of ethnic tribes of Meghalayaen_US
dc.typeArticleen_US
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