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The correct answer is D
Ropiness of bread may be due to
a) Bacillus subtilis
b) Bacillus licheniformis
c) Bacillus...
_____ help in maintaining/controlling the acidic/alkaline changes during food processing and hence maintain flavour and stability.
Which of the following groups of substances are macronutrients?
Which of the following is untrue?
Which of the following is aim of food processing
a) Extending the period during which food remains wholesome (microbial and biochemical)...
Lectin is a__________
Which protein is responsible for elasticity of wheat dough?
Which of the following is an advantage of food processing?
Inhibition or slowing of growth of microorganisms can be achieved by:
Options :
1. Freezing
2. Vacuum drying
3. Preservatives
4. Fermentation
Jellies and jams are rarely affected by bacterial action.
