Question
Nutritional quality ofdietary protein is evaluated on
the basis ofSolution
The concept of assessing the nutritional quality of a protein on the basis of the composition of its constituent amino acids Â
Acetate can prevent ropiness and growth of molds but do not interfere with
Anti-nutritional factor found in carrot is
The vitamin that is synthesized by only microorganisms….Â
Most important constituent in fruit for preparing jelly is
The permissible limit of antioxidant(BHA) in oil & fats is
In microwave heating the microwave are electromagnetic waves that have a frequency between….MHz and …...GHz.
A food contains 5 grams of carbohydrate, 10 grams of fat and 5 grams of protein. How many Calories (kcal) does this food provide?
The spoilage of food is primarily determined by…, … &…Â
Choose the correct statement in context of GMP
a)Â Â Â Safety glasses and Masks are not mandatory when handling hazardous chemicals.
