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_________is a physical or chemical method of food preservation where all microorganisms present in food are destroyed.
The chemical name of Ajinomoto is:
Select correct statement for edible fats/ oils:
a. Butyric acid is not a characteristic fatty acid present in milk fat
b. Lower the...
Which of the following compound is responsible for flavor of banana
a) Pectyl acetate
b) Benzaldehyde
c) I...
Tomato fruits for canning are harvested at:
Proteases are enzymes, which catalyze the hydrolysis of
a) Polypeptides
b) Glycosidic
c) Ester bond
d) Hydrogen bond
...Pyridoxine is stable to ______.