How much of India's economy was formalized between FY16

Vitamin ................and .......................are water-soluble.

Sauerkraut is the fermented product of:

Diseases caused by consumption of certain proteins from Leguminosae and Euphorbiaceae families causing clumping of red blood cells are:

Which electromagnetic rays are used to cook food in Microwave ovens?

The FSSAI introduced which logo for fortified staple food products?

Which is not correct about pasteurization?

The phase where there is no growth or even a decline in number of organisms is called

Lacquers used in cans for sulphur containing vegetables and meat is:

Most enzymes are active in pH range

a)    3.5-9.5

b)    4.5-8

c)    4-7

d)    3.5-6

The disease caused by consumption of Kesari dal is ______.