Items where Author is "Deepayan, Roy"

Ranendra, K. Majumdar and Deepayan, Roy and Sandeep, K. Bejjanki and Bhaskar, N. (2016) Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India. Journal of Food Science and Technology, 53 (1). pp. 401-410. ISSN 0022-1155

Ranendra, K. Majumdar and Deepayan, Roy and Sandeep, K. Bejjanki and Bhaskar, N. (2016) An overview of some ethnic fermented fish products of the Eastern Himalayan region of India. Journal of Ethnic Foods, 3. pp. 276-283.

Ranendra, K. Majumdar and Sandeep, K. Bejjanki and Deepayan, Roy and Snehal, Shitole and Apurba, Saha and Bhaskar, N. (2015) Biochemical and microbial characterization of Ngari and Hentaak - traditional fermented fish products of India. Journal of Food Science and Technology, 52 (12). pp. 8284-8291. ISSN 0022-1155