1 Bose DK, "Wine in ancient India" Connor 1922
2 Yonzan H, "Traditional processing of Selroti: a cereal based ethnic fermented food of Nepalis" 8 : 110-114, 2009
3 Rai AK, "Traditional knowledge of the Himalayan people on the production of indigenous meat products" 8 : 104-109, 2009
4 Risley HH, "The gazetteer of Sikkim" D. K. Publishing Distributors (P) Ltd 1928
5 Sarma PJ, "The art of healing 3rd Series: 1"
6 Gorer G, "The Lepchas of Sikkim" Gian Publishing House 1938
7 Gode PK, "Some notes on the history of Indian dietetics with special reference to the history of jalebi" 6 : 169-181, 1943
8 Thapa N, "Proximate composition of traditionally processed fish products of the Eastern Himalayas" 20 : 75-77, 2007
9 Srinivasa PTI, "Pre-Aryan Tamil culture" University of Madras 1930
10 Thapa N, "Phenotypic identification and technological properties of lactic acid bacteria isolated from traditionally processed fish products of the Eastern Himalayas" 107 : 33-38, 2006
1 Bose DK, "Wine in ancient India" Connor 1922
2 Yonzan H, "Traditional processing of Selroti: a cereal based ethnic fermented food of Nepalis" 8 : 110-114, 2009
3 Rai AK, "Traditional knowledge of the Himalayan people on the production of indigenous meat products" 8 : 104-109, 2009
4 Risley HH, "The gazetteer of Sikkim" D. K. Publishing Distributors (P) Ltd 1928
5 Sarma PJ, "The art of healing 3rd Series: 1"
6 Gorer G, "The Lepchas of Sikkim" Gian Publishing House 1938
7 Gode PK, "Some notes on the history of Indian dietetics with special reference to the history of jalebi" 6 : 169-181, 1943
8 Thapa N, "Proximate composition of traditionally processed fish products of the Eastern Himalayas" 20 : 75-77, 2007
9 Srinivasa PTI, "Pre-Aryan Tamil culture" University of Madras 1930
10 Thapa N, "Phenotypic identification and technological properties of lactic acid bacteria isolated from traditionally processed fish products of the Eastern Himalayas" 107 : 33-38, 2006
11 Tamang JP, "Mukhopadhyay B and Pal B. Food consumption in Sikkim with special reference to traditional fermented foods and beverages:a micro-level survey" 20 : 1-37, 2007
12 Thapa N, "Microbial diversity in ngari, hentak and tungtap, fermented fish products of Northeast India" 20 : 599-607, 2004
13 Iyengar SH, "Lokopakara of Chavundarava" Oriental Manuscripts Library 1950
14 Tamang JP, "Indigenous fermented food beverages of Darjeeling hills and Sikkim: process and product characterization" 9 : 401-411, 1996
15 Hooker JD, "Himalayan journals: notes of a naturalist in Bengal, the Sikkim and Nepal Himalayas, the Khasia mountains" John Murray 1854
16 Tamang JP, "Himalayan fermented foods: microbiology, nutrition, and ethnic values" CRC Press, Taylor and Francis 2010
17 Tamang JP, "Health benefits of fermented foods and beverages" CRC Press, Taylor & Francis Group 2015
18 Tamang JP, "Health benefits of fermented foods and beverages" CRC Press, Taylor & Francis Group 1-110, 2015
19 Prajapati JB, "Handbook of fermented functional foods" CRC Press 1-25, 2003
20 Tamang JP, "Food culture of Sikkim. Sikkim Study Series vol. 4" Information and Public Relations Department, Government of Sikkim 2005
21 Prakash O, "Food and drinks in ancient India" Munshi Ram Monoharlal Publication 1961
22 Tamang JP, "Fermented foods and beverages of the world" CRC Press, Taylor and Francis 41-84, 2010
23 Tamang JP, "Fermented foods and beverages of the world" CRC Press, Taylor and Francis 85-125, 2010
24 Tamang JP, "Fermented foods and beverages of the world" CRC Press, Taylor & Francis Group 1-40, 2010
25 Prakash O, "Economy and food in ancient India: Part IIdFood" Bharatiya Vidya Prakashan 1987
26 Yegna Narayan Aiyar AK, "Dairying in ancient India" 5 : 77-83, 1953
27 Thakur N, "Characterization of traditional fermented foods and beverages of Himachal Pradesh" 3 : 325-335, 2004
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