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Option 4
Which of the following governs the secondary drying process in freeze-drying?
In cheese preparation, for milk clotting and ripening ______ and ______ enzymes are used (Both blanks need to be correct).
The enzyme which hydrolyzes starch is:
Commodities should be packed and sold in specific quantities as per which schedule?
In high-temperature short-time (HTST) pasteurization, milk is heated at:
Biological importance of gluconic acid is
Which bacteria cause botulism?
Lakadong turmeric is famous for
A process uses gases like CO2 at high pressure to extract food components known as
a) Solvent extraction
b) Supercritical...
Yellow-colored vegetables are a rich source of:
