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TLS Online TPP Program
#Question id: 27650
#XL - U Food Technology
Esters like flavors in butter are resulted from the action of
TLS Online TPP Program
#Question id: 27651
#XL - U Food Technology
Swelling of the can is caused by
TLS Online TPP Program
#Question id: 27652
#XL - U Food Technology
Bulgarian butter milk is made with the help of
TLS Online TPP Program
#Question id: 27653
#XL - U Food Technology
Which of the following method is not used to determine lactose content
TLS Online TPP Program
#Question id: 27654
#XL - U Food Technology
The antifungal agent that is used to control surface spoilage of paneer?
TLS Online TPP Program
#Question id: 27655
#XL - U Food Technology
The viscosity of the cream can be increased by