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The correct answer is B
Most enzymes are active in pH range
a) 3.5-9.5
b) 4.5-8
c) 4-7
d) 3.5-6
FSS in packaging stands for?
Canned food poisoning is commonly linked to which of the following microbes?
In cheese preparation, for milk clotting and ripening ______ and ______ enzymes are used (Both blanks need to be correct).
Storage temperature for Asparagus is:
Which of the following is an example of enzyme coagulated milk product?
a. Paneer
b. Dahl
c. Cheese
<...Viscosity is a property of
Gluten is made-up from
Which of the following spore forming bacteria may lead to overcooked and degraded canned food?
The enzyme which hydrolyzes starch is:
