For tenderization of meat,the enzyme is used:
In the food industry, different proteases such as bromelain, papain, ficin, actinidin, and calpain are widely used for proteolytic degradation, to improve meat tenderness
187 ÷ 5 ÷ 0.4 = ? – 24 × 2.4
311 × 17 = ? + 2482
65% of ? = 50 + 20 × 4
62.94% of 1800 - 15.03 % of 2400 = ?
25% of 400 + 3 × 102 = ?2
4567.89 - 567.89 - 678.89 = ?
32.5% of 40 + (13)2 + 102 = ?
32 of (16/8) of (30/24) of (120/x) = 30
√9604 + ∛205379 + 58% of 1500 = 520 + ?
135÷ 15 x 19 + 14807 = ? + √3249 - √9604
