Lactic acid bacteria in Hamei and Marcha of North East India-Reference-Cited by-同舟云学术

Lactic acid bacteria in Hamei and Marcha of North East India

Published:2007-06 Issue:2 Volume:47 Page:119-125
ISSN:0046-8991
Container-title:Indian Journal of Microbiology
language:en
Short-container-title:Indian J Microbiol

Author:

Tamang J. P.,Dewan S.,Tamang B.,Rai A.,Schillinger U.,Holzapfel W. H.

Publisher

Springer Science and Business Media LLC

Subject

Microbiology

Link

http://link.springer.com/content/pdf/10.1007/s12088-007-0024-8.pdf

Reference27 articles.

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3. Tamang JP (2005) Food Culture of Sikkim. Sikkim Study Series Vol. 4. Information and Public Relations Department, Government of Sikkim, Gangtok

4. Hesseltine CW & Ray M. (1988) Lactic acid bacteria in murcha and ragi. J Appl Bacteriol 64:395–401

5. Shrestha H, Nand K & Rai ER (2002) Microbiological profile of murcha starters and physico-chemical characteristics of poko, a rice based traditional food products of Nepal. Food Biotechnol 16:1–15

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