Question
The process which inactivates enzymes and prevent the
discoloration of the canned product is known as?Solution
Blanching is scalding vegetables in boiling water or steam for a short time. It is typically followed by quick, thorough cooling in very cold or ice water. Blanching stops enzyme actions which otherwise cause loss of flavor, color and texture.
The persons who starts to adopt new practices quickly or at first are called_____
International year of potato was celebrated in
Which of the following is best suited as catch crop?Â
Which one of the following Law used to explains the proportion of 3:1 obtained at F2?
Chlorophyll c is found in?
Barberry bush is the alternate host of _______
Inflorescence of sunflower is _____
Which of the following is a dicotyledonous weed?
Examples of erosion permitting crops are:
Optimum temperature in celsius for retting in jute is
