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Department of Biology
Department of Food Technology
Department of Microbiology BSC + MSC
Department of Nutrition and Dietetics
Himalayan Journal of Science and Technology
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Issue Date
Title
Author(s)
2018-07-31
PREPARATION AND QUALITY EVALUATION OF SORGHUM JAND BY USING DEFINED FERMENTATION STARTER UNDER SOLID AND SEMI-SOLID STATE FERMENTATION
Shrestha, Saurav
2018-07-31
STUDY ON CHEMICAL PARAMETERS AND CYANOGENS CONTENT OF CASSAVA (Manihot esculenta Crantz) JAND DURING TRADITIONAL FERMENTATION.
Khadka, Samip
2023-04-09
EFFECT OF pH, MURCHA LEVEL AND FERMENTATION TIME ON SENSORY AND PHYSICOCHEMICAL PROPERTIES OF BHATI JAND PREPARED FROM BROKEN RICE
Gautam, Prakriti
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Author
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Gautam, Prakriti
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Khadka, Samip
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Shrestha, Saurav
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amylolytic starter
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bhati jand
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Dharan
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Jand
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jand
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murcha
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pH
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physicochemical properties
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rice wine
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Saccharomyces cerevisiae
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Date issued
2
2018
1
2023
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3
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