Diversity of lactic acid bacteria and their probiotic properties in some naturally fermented milk products of Sikkim

dc.contributor.guide	Tamang, Jyoti Prakash
dc.coverage.spatial
dc.creator.researcher	Rai, Ranjita
dc.date.accessioned	2021-11-05T07:20:31Z
dc.date.available	2021-11-05T07:20:31Z
dc.date.awarded	2020
dc.date.completed	2020
dc.date.registered	2014
dc.description.abstract	newline
dc.description.note
dc.format.accompanyingmaterial	CD
dc.format.dimensions
dc.format.extent	324p.
dc.identifier.uri	http://hdl.handle.net/10603/346889
dc.language	English
dc.publisher.institution	Department of Microbiology
dc.publisher.place	Gangtok
dc.publisher.university	Sikkim University
dc.relation
dc.rights	university
dc.source.university	University
dc.subject.keyword	Bioinformatics
dc.subject.keyword	Biotechnology and Applied Microbiology
dc.subject.keyword	Life Sciences
dc.subject.keyword	Microbiology
dc.title	Diversity of lactic acid bacteria and their probiotic properties in some naturally fermented milk products of Sikkim
dc.title.alternative
dc.type.degree	Ph.D.