Who is the author of the famous book ' Kamayani

The vitamin that is synthesized by only microorganisms…. 

Milk powder contains moisture percentage.

Ropiness in bread is caused due to

HPP only employed in …operations.

a) Batch

b) Semi-batch

c) Continuous

d) A & C both

Losses of vitamins occurs in blanching due to

a) Leaching

b) Thermal destruction

c) Oxidation

d) Cooling

Choose the correct statement in context of GMP

a)    Safety glasses and Masks are not mandatory when handling hazardous chemicals.

Bacteria in which growth phase are more baro-sensitive

Which of the following additive extensively used in baking to improve dough

Acetate can prevent ropiness and growth of molds but do not interfere with

Which of the following statements true about lipid

a)    Saturated fatty acids have single bond between C-C.