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Start learning 50% faster. Sign in nowThe Narasimham Working Group (1975) conceptualized the creation of RRBs in 1975 as a new set of regionally oriented rural banks, which would combine the local feel and familiarity of rural problems characteristic of cooperatives with the professionalism and large resource base of commercial banks. Regional Rural Banks (RRBs) were established under the Regional Rural Banks Act, 1976 to create an alternative channel to the cooperative credit structure and to ensure sufficient institutional credit for the rural and agriculture sector.
Which of the following processing methods involves heating foods at high temperatures for short periods of time in order to reduce the risk of food pois...
canning temperature for low acid food is________
Ninety five percent of fat digestion takes place in the:
Food biotechnology means
Which is biotechnological milestone?
Which of the following Additives are used in the manufacture of cheese?
Options:
1. Propionic acid
2. Calcium chloride
3. So...
Presence of ……..microorganism indicates improper processing of canned foods.
___________is used to sterilize package in aseptic packaging.
‘Petechiae’ is caused by a deficiency of which one of the following vitamins?
Which of the following enzymes is/are used for tenderizing meat
a) Bromaline
b) Ficin
c) Trypsin
...