Microbiological and biochemical studies of indigenous fermented cereal-based beverages of the Sikkim Himalayas
Studies on Selroti, a traditional fermented rice product of the Sikkim Himalaya: microbiological and biochemical aspects
Studies on yeast diversity in some amylolytic starters of north east India using culture- dependent and culture independent techniques
Role of lactic acid bacteria in formentation and bio preservation of traditional vegetable products
