Hamad Food Technology 21/03/2021 A. β-lacto globulin B. α-lactolbumin C. Serum albumin D. All the above Related Mcqs: Which one of the following classify foods into 3 broad categories stable, semi perishable and perishable______________________?A. Chemist B. Nutritionist C. Food processor D. All the above... Which one of the following is applied in the production of leaved bread and alcoholic beverages__________________?A. Lactic fermentation B. Acetic fermentation C. Alcoholic fermentation D. All the above... The oldest food preservation techniques are ___________________?A. Drying and dehydration B. Sun drying C. Browning D. Smoking... In dairy industry, the most often used bacteria to convert milk sugar to lactic acid are___________________?A. Streptococcus B. Lactobacillus C. Acetobacter D. Both a & b... The storage life of onions at 32ºF with R.H of 75% is__________________?A. 2-4 months B. 4-6 months C. 6-8 months D. 8-10 months...
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