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Why are adulterants added to food products?
The Molisch Reaction is the test to identify
Toughening effect on canned beans is due to:
Yellow colourin egg yolk is due to which of the following
a. Carotene pigment
b. Xanthophyll’s pigment
c. �...
Which bacteria cause botulism?
Example of a typical homopolysaccharide is:
The most commonly used fumigant for storage of cereals is:
a. Zinc phosphide
b. Aluminium phosphite
c. Eth...
Which of the following is an advantage of food processing?
The membrane lipid hypothesis was given by:
Deficiency of which vitamin causes scurvy disease in human beings