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Datshi (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Datshi" in English language version.

refsWebsite
Global rank English rank
4nih.gov
4th place
4th place
3doi.org
2nd place
2nd place
3worldcat.org
5th place
5th place
1sciencedirect.com
149th place
178th place

doi.org

  • Shangpliang, H. N. J.; Sharma, Sharmila; Rai, Ranjita; Tamang, Jyoti P. (2017-02-01). "Some Technological Properties of Lactic Acid Bacteria Isolated from Dahi and Datshi, Naturally Fermented Milk Products of Bhutan". Frontiers in Microbiology. 8: 116. doi:10.3389/fmicb.2017.00116. ISSN 1664-302X. PMC 5285335. PMID 28203227.
  • Rai, Ranjita; Shangpliang, H. Nakibapher Jones; Tamang, Jyoti P. (2016-12-01). "Naturally fermented milk products of the Eastern Himalayas". Journal of Ethnic Foods. 3 (4): 270–275. doi:10.1016/j.jef.2016.11.006. ISSN 2352-6181.
  • Nair, Anooja; Choden, Dechen; Pradhan, Monika (May 2022). "Chemical composition and microbial quality of Datshi and Zoety , unripen cottage cheese of Bhutan". Food Science & Nutrition. 10 (5): 1385–1390. doi:10.1002/fsn3.2715. ISSN 2048-7177. PMC 9094472. PMID 35592292.

nih.gov

ncbi.nlm.nih.gov

  • Shangpliang, H. N. J.; Sharma, Sharmila; Rai, Ranjita; Tamang, Jyoti P. (2017-02-01). "Some Technological Properties of Lactic Acid Bacteria Isolated from Dahi and Datshi, Naturally Fermented Milk Products of Bhutan". Frontiers in Microbiology. 8: 116. doi:10.3389/fmicb.2017.00116. ISSN 1664-302X. PMC 5285335. PMID 28203227.
  • Nair, Anooja; Choden, Dechen; Pradhan, Monika (May 2022). "Chemical composition and microbial quality of Datshi and Zoety , unripen cottage cheese of Bhutan". Food Science & Nutrition. 10 (5): 1385–1390. doi:10.1002/fsn3.2715. ISSN 2048-7177. PMC 9094472. PMID 35592292.

pubmed.ncbi.nlm.nih.gov

  • Shangpliang, H. N. J.; Sharma, Sharmila; Rai, Ranjita; Tamang, Jyoti P. (2017-02-01). "Some Technological Properties of Lactic Acid Bacteria Isolated from Dahi and Datshi, Naturally Fermented Milk Products of Bhutan". Frontiers in Microbiology. 8: 116. doi:10.3389/fmicb.2017.00116. ISSN 1664-302X. PMC 5285335. PMID 28203227.
  • Nair, Anooja; Choden, Dechen; Pradhan, Monika (May 2022). "Chemical composition and microbial quality of Datshi and Zoety , unripen cottage cheese of Bhutan". Food Science & Nutrition. 10 (5): 1385–1390. doi:10.1002/fsn3.2715. ISSN 2048-7177. PMC 9094472. PMID 35592292.

sciencedirect.com

worldcat.org

search.worldcat.org

  • Shangpliang, H. N. J.; Sharma, Sharmila; Rai, Ranjita; Tamang, Jyoti P. (2017-02-01). "Some Technological Properties of Lactic Acid Bacteria Isolated from Dahi and Datshi, Naturally Fermented Milk Products of Bhutan". Frontiers in Microbiology. 8: 116. doi:10.3389/fmicb.2017.00116. ISSN 1664-302X. PMC 5285335. PMID 28203227.
  • Rai, Ranjita; Shangpliang, H. Nakibapher Jones; Tamang, Jyoti P. (2016-12-01). "Naturally fermented milk products of the Eastern Himalayas". Journal of Ethnic Foods. 3 (4): 270–275. doi:10.1016/j.jef.2016.11.006. ISSN 2352-6181.
  • Nair, Anooja; Choden, Dechen; Pradhan, Monika (May 2022). "Chemical composition and microbial quality of Datshi and Zoety , unripen cottage cheese of Bhutan". Food Science & Nutrition. 10 (5): 1385–1390. doi:10.1002/fsn3.2715. ISSN 2048-7177. PMC 9094472. PMID 35592292.