Hamad Food Technology 30/10/2020 A. 10.8 Kg B. 15 Kg C. 20 Kg D. 23 Kg Related Mcqs: Food supply can be increased by reducing post harvest losses___________________?A. 20-30% B. 30-40% C. 10-20% D. None... Chemically or bio chemically enzymes are primarily__________________?A. Carbohydrates B. Lipids C. Vitamins D. Proteins... Sensory stimula for food occurs from____________________?A. Taste B. Smell C. Texture D. All... C6H12O6 bacteria CH2CHCOOH + H2O is_____________________?A. Lactic fermentation B. Acetic fermentation C. Alcoholic fermentation D. All the above... Gelatinization is the process in which ____________________?A. Starch granules swell rapidly and lose birefringence B. Starch granules do not swell rapidly and lose birefringence C. Starch granules collide frequently causing a reduction in viscosity D. Both a & b...
Leave a Reply Cancel replyYour email address will not be published. Required fields are marked *Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment. Δ
Recent Comments