Get Started with ixamBee
Start learning 50% faster. Sign in now
11 + 3 = 14 14 + 6 = 20 20 + 3 = 23 23 + 6 = 29 29 + 3 = 32
Which of the following is a Class II product?
Threshold level of ethylene in fruit and vegetable:
Ropiness of bread may be due to
a) Bacillus subtilis
b) Bacillus licheniformis
Sequestrates are?
(i) saponification
(a) triglycerides
(ii) milk fat
(b) alkali
The macronutrient which is a structural component of the cell wall and activates the enzymes is
For tenderization of meat,the enzyme is used:
The most common global food allergen is:
Richest source of Riboflavin is:
Increase in metabolic rate that occurs in response to a stimulus like food ingestion is called:
