All are micronutrients. Mg is a secondary macronutrient.
Which of the following is untrue about Essential Fatty Acids?
In canning the slowest-heating point referred to as…….
Match the following
___________is the yellow green pigment of skim milk.
________ is not present naturally in food but is formed during the fermentation of sugar by bacteria
The thermal conductivity of food is influenced by
The protein allowance for pregnant women is:
Refrigeration is a process keeping food close to freezing point between
For tenderization of meat,the enzyme is used:
Working principle of Lyophilizer is
