Which of the following method is not relevant to hybrid rice seed production?
The correct answer is D
_____ help in maintaining/controlling the acidic/alkaline changes during food processing and hence maintain flavour and stability.
An IMF is characterized by a moisture content of approximately…….and a water activity (aw) between……..
...Which of the following is a thermal property in foods?
Which Chemical Spoilage is frequently seen in canned foods?
__________refers to complete destruction of microorganism.
Which of the following statement is true?
a. Vegetables, fruits, whole grain, herbs, nuts contain an abundance of phenolic compounds tha...
Lactose is
a. Monosaccharide
b. Disaccharide
c. milk sugar
d. reducing suga...
Microorganisms involves in Vinegar fermentation is/are
Which of the following factors can influence the efficiency of blanching
a) The size and shape of the pieces of food
b) T...
The skin of vegetable are removed by