Food_Feeds (Food Technology & Allied science)
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Which of the following belongs to functional food? (CFTRI/ICAR-JRF/CBT2/GATE)
Succinic acid in bread dough modifies ____ (CFTRI/ICAR-JRF/CBT2/GATE)
Which of the following food acid is generally used in liquid form? (CFTRI/ICAR-JRF/CBT2/GATE)
Paperboard & Polystyrene have _ (CFTRI/ICAR-JRF/CBT2/GATE)
__________are more prone to thermal shock. (CFTRI/ICAR-JRF/CBT2/GATE)
Commonly used test for starch detection is ____. (CFTRI/ICAR-JRF/CBT2/GATE)
Diasaccharides have ___ units of sugar. (CFTRI/ICAR-JRF/CBT2/GATE)
SCP stands for ____. (CFTRI/ICAR-JRF/CBT2/GATE)
Liver is a rich source of vitamin ____. (CFTRI/ICAR-JRF/CBT2/GATE)
The muscles of warm blooded animals like cattle, sheep & pigs is called __. (CFTRI/ICAR-JRF/CBT2/GATE)
Paddy is the name given to (CFTRI/ICAR-JRF/CBT2/GATE)
Jowar is a common name for _____ (CFTRI/ICAR-JRF/CBT2/GATE)
The principal milk protein is ______ (CFTRI/ICAR-JRF/CBT2/GATE)
Milk is deficient in Vitamin (CFTRI/ICAR-JRF/CBT2/GATE)
Yellow fruits contain (CFTRI/ICAR-JRF/CBT2/GATE)
Calcium carbonate acts on ____ by forming calcium tartrate and giving off Carbon dioxide. (CFTRI/ICAR-JRF/CBT2/GATE)
Phase diagram are important in studying (CFTRI/ICAR-JRF//GATE)
Proteobacteria are _____ bacteria (CFTRI/ICAR-JRF/CBT2/GATE)
The D value concept came into general use in _______ (CFTRI/ICAR-JRF/CBT2/GATE)
Naturally Occurring sugars are mostly _____ (CFTRI/ICAR-JRF/CBT2/GATE)
