Question
In which year was FSSAI established?
More FSSAI-Role, Functions, Initiatives Questions
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- RDA stands for:
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- _____ help in maintaining/controlling the acidic/alkaline changes during food processing and hence maintain flavour and stability.
- Niacin is
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- Which of the following is/are anti-oxidant
- If the weight of the dried sample after oven drying is 1 g. The initial weight is 1.5g. What is the moisture content of the sample?
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