Food_Feeds (Food Technology & Allied science)
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In food safety standard regulations 2011, the antibacterial polypeptide which is permitted as the preservative in cheese and cheese products is
The method of drying in which moisture is food frozen and then sublimated into vapor is called as
Enzymes are mainly used in the clarification of fruit juice
The most widely known by-product of corn processing is? (CFTRI/ICAR-JRF/CBT2/GATE)
What percentage of milk fat is present in standardized milk? (CFTRI/ICAR-JRF/CBT2/GATE)
The safe moisture content of wheat for long-term storage is ? (CFTRI/ICAR-JRF/CBT2/GATE)
Thiamine deficiency leads to which disease? (CFTRI/ICAR-JRF/CBT2/GATE)
Shitake is a type of_______? (CFTRI/ICAR-JRF/CBT2/GATE)
Why are these conditional amino acids so important?
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Food Microbiology
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Sodium Nitrate - Poisionings
https://neurosciencenews.com/sodium-nitrate-suicide-21065/
Fortification vs Bio-Fortification
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#foodengineering
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Protein Efficiency Ratio
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🎲 Quiz 'FOOD TECHNOLOGY 2'
🖊 15 questions · ⏱ 30 sec
