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Start learning 50% faster. Sign in nowIn TA Spoilage (Thermophilic anaerobe) of canned foods ,H2 and CO2 are main gases which are produces by microorganisms.
Bacillus is an example of
In bread making, microorganisms are useful in development of ______ and ______ of the product (Both blanks need to be correct).
Which physical treatments of the surface of the fruits and vegetables improves osmotic dehydration?
Options:
1. Puncture
2. Abrasio...
Match the Commodity in Group-1 with present Anti-nutritional factor in Group-2
Which of the following is / are the reason/s for the preservation of the food commodity?
a. Availability of the food in off season ...
Which of these is a leavening agent?
Albinism is a physiological disorder of:
The first synthetic sweetening agent used was:
Lye peeling is done at a temperature of:
Which of the following is usually the longest part of drying operation
