Studies on Selroti, a traditional fermented rice product of the Sikkim Himalaya : microbiological and biochemical aspects

dc.contributor.advisorTamang, Jyoti Prasad
dc.contributor.authorYonzan, Hannah
dc.date.accessioned2017-07-17T06:58:51Z
dc.date.available2017-07-17T06:58:51Z
dc.date.issued2007
dc.identifier.accn205829
dc.identifier.cnTH 641.3318095497/Y59s
dc.identifier.urihttps://ir.nbu.ac.in/handle/123456789/1102
dc.language.isoenen_US
dc.publisherUniversity of North Bengalen_US
dc.subjectSelrotien_US
dc.subjectriceen_US
dc.subjectmicrobiologicalen_US
dc.subjectbiochemicalen_US
dc.titleStudies on Selroti, a traditional fermented rice product of the Sikkim Himalaya : microbiological and biochemical aspectsen_US
dc.typeThesisen_US

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