More व्याकरण Questions
FSSAI stands for:
One gram of fat provides how many kcal?
Ultra-high-temperature processing involves heating for…… at …..
Packaging of food is done for the purpose
a) To avoid the contamination of food product.
b) To avoid insect invasion.
After drying, moisture content in vegetables should be:
Which physical treatments of the surface of the fruits and vegetables improves osmotic dehydration?
Options:
1. Puncture
2. Abrasio...
Black tea is a _________ type of tea exhibiting desirable______ oxidation
Most common toxicogenic spoilage in stored groundnuts is:
C.botulinum is a highly ______, rod shaped, spore forming anaerobic pathogen.
The cereals, potato and pasta group isa good source of
