Who was the founder of the Tuglaq

The aseptic packaging's sealing is referred to as

Pathogenic bacteria cannot grow below a water activity of……..

In cheese preparation, for milk clotting and ripening ______ and ______ enzymes are used (Both blanks need to be correct).

The removal of moisture from the food material for preservation of food is called as________

An IMF is characterized by a  moisture content  of approximately…….and a  water activity  (aw) between……..

In high-temperature short-time (HTST) pasteurization, milk is heated at:

Carmoisine is a food additive used as a:

Ropiness in bread is caused by

Which is associated with ‘browning’ disorder?

High value of BOD (Biochemical Oxygen Demand) shows: