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Bijoy Moktan

University of North Bengal

9

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214

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Moisture sorption characteristics of wadi, a legume-based traditional condiment.

2014 Journal of Food Science and Technology-mysore
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Survival and growth of foodborne bacterial pathogens in fermenting dough of wadi, a legume-based indigenous food

2011 Journal of Food Science and Technology-mysore
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Diversity and growth control of multiple-antibiotic resistant Salmonella from legumebased Indian fermented foods.

2009 Journal of Food Science and Technology-mysore
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Antioxidant activities of soybean as affected by Bacillus-fermentation to kinema

2008 Food Research International
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Traditional technology in preparing legume-based fermented foods of Orissa

2007
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Characteristics of Bacillus cereus isolates from legume-based Indian fermented foods

2007 Food Control
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