Microbiological and physico-chemical changes during fermentation of kodo ko jaanr, a traditional alcoholic beverage of the Darjeeling hills and Sikkim

Indian Journal of Microbiology

Volumn 46, Issue 4, 2006, Pages 333-341

  Thapa, S ^a   Tamang, J P ^a  

^a Sikkim Govt College   (India)

Author keywords

Finger millet; Kodo ko jaanr; Lactic acid bacteria; Yeasts

Indexed keywords

BACTERIA (MICROORGANISMS); ELEUSINE CORACANA; RHIZOPUS; RHIZOPUS MICROSPORUS VAR. CHINENSIS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCETALES; SACCHAROMYCOPSIS FIBULIGERA;

EID: 33847780898     PISSN: 00468991     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

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