Vinegar is obtained from molasses with the help of:
Biological importance of gluconic acid is
Caramels are firm ______ candies and the added substance that may interfere with crystallisation are________
Despite efforts to eliminate spoilage organisms during canning, sometimes canned foods are spoiled. This may be due to:
This is produced by yeast fermentation of carbohydrates under anaerobic conditions:
The process of formation of equal amounts of glucose and fructose from sucrose by acid and heat, or enzyme is termed as
a.   Inversion of ...
(i)
