Hamad Food Technology 12/10/2021 A. Olive B. Clove C. Nutmeg D. Cumin Related Mcqs: In dairy industry, a process for producing evaporated milk was presented in______________________?A. 1896 B. 1835 C. 1840 D. 1842... The anerobic or partially anaerobic dxidation of carbohydrates with the help of enzymes is called as____________________?A. Preservation B. Fermentation C. Dehydration D. Pasteurization... The deficiency of an enzyme is greatly influenced by the______________________?A. pH B. Environmental temperature C. Concentration of enzyme D. All the above... Undesirable flavor in the food during storage is due to___________________?A. Prooxidants B. Antioxidants C. Rancidity D. None of the above... Approximately caloric value in Kcal/100 g ofwalnut is__________________?A. 500 B. 600 C. 650 D. 700...
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