Selection and Characterization of Potential Baker’s Yeast from Indigenous Resources of Nepal
Comparison of osmotolerance (a) and alcohol tolerance (b) of different yeast isolates with commercial yeast. The mean difference is significant at 0.02 level when comparing means between DY5 and other strains.
Article of the Year Award: Outstanding research contributions of 2020, as selected by our Chief Editors. Read the winning articles.