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The primary purpose of adding pectin during the preparation of jams and jellies is to improve the texture. Pectin is a natural carbohydrate found in fruits, especially in their peels and cores. When heated with sugar, pectin forms a gel-like structure that gives jams and jellies their characteristic consistency and helps them set.
Under which Section, Quoting of Pan is mandatory?
While finalizing the current year’s profit, the company realized that there was an error in the valuation of closing inventory of the previous year. I...
Calls in arrear is shown in Balance Sheet as?
ABC Ltd purchased raw materials worth Rs.1 lakh during FY19. It had opening stock of raw materials of Rs.12,000 at the beginning of the year and closed ...
Which of the following is the correct full form of REIT?
If the policy is without average clause, a claim for loss of profit will be?
The DuPont Analysis uses the following ratios except:
Salary or wages under bonus act includes:
Which is not the essential characteristic of Bill of exchange:
Which of the following is an example of “Non-current liabilities”?
