1. Sikkim University
  2. Sikkim University Faculty Publications
  3. Publication indexed in Scopus
Please use this identifier to cite or link to this item: http://dspace.cus.ac.in/jspui/handle/1/6892
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dc.contributor.authorShangpliang, H.N.J-
dc.contributor.authorSharma, S-
dc.contributor.authorRai, R-
dc.contributor.authorTamang, J.P-
dc.date.accessioned2020-08-20T08:31:27Z-
dc.date.available2020-08-20T08:31:27Z-
dc.date.issued2017-
dc.identifier.citationFrontiers in Microbiology 8,2017en_US
dc.identifier.urihttp://dspace.cus.ac.in/jspui/handle/1/6892-
dc.titleSome technological properties of lactic acid bacteria isolated from Dahi and Datshi, naturally fermented milk products of Bhutanen_US
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