India’s forex reserves peaked at how many billion

The principal microorganism for yogurt is ______________________

According to FPO, the maximum limit of SO₂ allowed in squashes and cordials is:

α-Amylases is a -

a) Starch-degrading enzymes

b) Cellulose-degrading enzyme

c) Protein- degrading enzyme

Which is not related to agriculture?

HACCP defines CCP as:

RDA stands for:

When starch-based foods are cooked at high temperatures, which harmful chemical is produced?

Albinism is a physiological disorder of:

The standard for iodine content of iodized salt at consumer level is

Penicillin is a