Soy sauce is the fermented product of_____________________?

Related Mcqs:

Oxidative rancidity can be accelerated by the presence of certain divalent and polyvalent __________________________?

A. Metals B. Light C. High temperature D. All the above...

Saccharomyces cerevisae and Saccharomyces carlbergensic are common species of yeast which are used in___________________?

A. Acetic fermentation B. Alcoholic fermentation C. Lactic fermentation D. All the above...

Pure water has an water activity (Aw) of___________________?

A. 0.99 B. 1.00 C. 1.5 D. non of these...

The flavor of butter, milk and cheese due to__________________?

A. Long chain fatty acids B. Short chain fatty acids C. Saturated fatty acids D. Unsaturated fatty acids...

Approximately quantity of milk required to prepare 1 kg of cheese is_____________________?

A. 5 Kg B. 8 Kg C. 10 Kg D. 12 Kg...