Table of Contents
Biotechnology Research International
Volume 2017, Article ID 1925820, 10 pages
https://doi.org/10.1155/2017/1925820
Research Article

Selection and Characterization of Potential Baker’s Yeast from Indigenous Resources of Nepal

1Department of Biotechnology, Kathmandu University, Dhulikhel, Nepal
2Biotechnological Research and Development Center Pvt., Ltd., Bharatpur, Nepal

Correspondence should be addressed to Tika B. Karki; pn.ude.uk@akitk

Received 12 July 2017; Accepted 20 November 2017; Published 13 December 2017

Academic Editor: Yau Hung Chen

Copyright © 2017 Tika B. Karki et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Tika B. Karki, Parash Mani Timilsina, Archana Yadav, et al., “Selection and Characterization of Potential Baker’s Yeast from Indigenous Resources of Nepal,” Biotechnology Research International, vol. 2017, Article ID 1925820, 10 pages, 2017. https://doi.org/10.1155/2017/1925820.