TLS Online TPP Program
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TLS Online TPP Program
#Question id: 27286
#XL - U Food Technology
Which of the following is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavour and brown colour?
TLS Online TPP Program
#Question id: 27287
#XL - U Food Technology
When sugar is heated, its colour changes into
TLS Online TPP Program
#Question id: 27288
#XL - U Food Technology
The major carbohydrate of sugarcane is
TLS Online TPP Program
#Question id: 27289
#XL - U Food Technology
Sucrose is a disaccharide consist of two monosaccharide
TLS Online TPP Program
#Question id: 27290
#XL - U Food Technology
The enzyme that hydrolyses starch to maltose is
TLS Online TPP Program
#Question id: 27291
#XL - U Food Technology
Class of carbohydrate which cannot be hydrolyzed further, is known as?