Food_Feeds (Food Technology & Allied science)
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Caramel & toffee mainly differs in
Fat Bloom can be reduced by the use of
Sometimes pre-gelatnized starch is used in the formulation of low cost caramel to
Which of the following is generally used as emulsifier in the recipe of caramel?
Milk solid present in caramel recipe helps in color development through
Which of the following parameter is important in deciding the chewiness of caramel toffee?
Which of the following statement is NOT CORRECT?
Which of the following statement is NOT CORRECT?
Which of the following statement is/are correct?
During storage, hard candies grains which leads to
Which of the following is the most common problem faced in hard boiled candy?
Which of the following is statement is/are CORRECT?
Which of the following is NOT the function of salt in a formulation of hard boiled candy?
Which of the following is NOT the function of salt in a formulation of a hard boiled candy
Dual conversion corn syrup are made by
Which of the following DE against type of corn syrup is NOT correct?
Which of the following corn syrup is the least hygroscopic
