Hamad Food Technology 04/11/2020 A. Hydrolases enzyme B. Transferases enzyme C. Oxireductases enzyme D. Ligases enzyme Related Mcqs: The moisture content of natural semi-perishable food ranges between_____________________?A. 50-60% B. 70-80% C. 60-90% D. 50-70%... Which one of the following is thickening agent___________________?A. Agar B. Amylase C. Guar gum D. All the above... Which one of the following acts as antioxidant ___________________?A. Vitamin E B. Vitamin D C. Vitamin C D. Vitamin A... Undesirable flavor in the food during storage is due to___________________?A. Prooxidants B. Antioxidants C. Rancidity D. None of the above... Severe diarrhea and dehydration in human is due to lack of__________________?A. Rennin B. Lysine C. Lactase D. All the above...
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