The correct answer is D
Most important constituent in fruit for preparing jelly is
Match the Substances (group-1) with Adulterant (group-2)
Time-Temp. indicator→ Temp. Abuse →?
Milk powder contains moisture percentage.
Which of the following are essential amino acids for infants?
Prolonged heating of oils result in formation of
What is the sweetness of Sucralose in relation with sucrose?
a) 150×
b) 300×
c) 450×
d) ...
In which of the following high Content of β-Glucan found
Which of the following Ingridents used as Ethylene absorber in active packaging system.
a) Aluminium oxide
b) Calcium oxi...
Rigid & semi-rigid container are generally sterilized by
Please Register/Login to Download Question
I Pledged to:
Continue with your mobile number