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Fats are solid at room temp. due to the presence of ……Fatty acids
Meat is a product
… …&……… ultrasound is normally used to monitor food products or processes.
Heat required to change the state of commodity is known as
a)Â Â Â Â Â Â Specific heat
b)Â Â Â Â Â Latent heat
c)Â Â Â Â Â...
Following are some statements related to difference between prokaryotic and eukaryotic cells
a.   Lack of Golgi body in prokaryotes
<...Which of the following is usually the longest part of drying operation
The principal microorganism for yogurt is ______________________
(I) Bacteria
(a) 0.9- 0.95
(ii) Yeast
(b) Staphylococcus
(iii) molds
(C ) Entamoeba
(iv) Protozoa
(d) 0.7-0.8
SO2 reduces non- enzymatic browning by:
a.   Inactivating polyphenol oxidase
b.   Reacting with aldehyde group of sugars
...Pulps & concentrates are generally dried with_______