Author:
Barman Arindam,Yedi Nillo,Sangma Neha M.
Publisher
Springer Nature Singapore
Reference57 articles.
1. Tamang, J.P., Tamang, B., Schillinger, U., Franz, C.M.A.P., Gores, M., Holzapfel, W.H.: Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas. Int. J. Food Microbiol. 105(3), 347–356 (2005)
2. Lairenlakpam, S.: Microbial and Biochemical Assesment of Fermented Vegetable Food (Gundruk and Sinki) with Special Reference to Nepali Community of Manipur. Department of Life Sciences, Manipur University, Imphal, Ph.D.thesis (2004)
3. Tamang, J.P.: Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values, pp. 1–255. CRC Press/Taylor & Francis Group, New York (2010)
4. Tamang, B., Tamang, J.P.: Role of lactic acid bacteria and their functional properties in Goyang, a fermented leafy vegetable product of Sherpas. J. Hill Res. 20(2), 53–61 (2007)
5. Karki, T., Okada, S., Baba, T., Itoh, H. and Kozaki, M.: Studies on microorganisms and their role in Gundruk fermentation. Studies on the microflora of Nepalese pickles Gundruk. Nippon Shokuhin Kogyo Gakkai Shi=J. Japan. Soc. Food Sci. Technol. 30(6), 357–367 (1983)