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.Management Sciences
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
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____________________?
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- C6H12O6 bacteria CH2CHCOOH + H2O is_____________________?
- A. Lactic fermentation B. Acetic fermentation C. Alcoholic fermentation D. All the above...
- Microbial gum used in food serve as_________________?
- A. Stabilizer B. Emulsifier C. Thickener D. All the above...
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