TLS Online TPP Program
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TLS Online TPP Program
#Question id: 27527
#XL - U Food Technology
The vitamins which are lost most readily during cooking are:
TLS Online TPP Program
#Question id: 27528
#XL - U Food Technology
Nitrites are added to processed meats mainly to prevent the growth of the following genus of microorganisms
TLS Online TPP Program
#Question id: 27529
#XL - U Food Technology
Which of the following statements is correct?
TLS Online TPP Program
#Question id: 27530
#XL - U Food Technology
Match the Group 1 with appropriate solution of Group 2
| Group 1 | Group 2 |
| (1) Agar | (P) Plant cell wall |
| (2) Raffinose | (Q) Trisaccharides |
| (3) Cellulose | (R) Xanthomonas Compestris |
| (4) Xanthum Gum | (S) seaweeds |
TLS Online TPP Program
#Question id: 27531
#XL - U Food Technology
Which of the following enzyme is not used in starch hydrolysis?
TLS Online TPP Program
#Question id: 27532
#XL - U Food Technology
Which of the following pair of carbohydrates consist of β(1-4) glycosidic linkage?
