A monosaccharide whose anomeric carbon atom has a glycosidic bond to an alcohol, amine or thiol is a ________.

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#Question id: 27303

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Which of the following glycosidic linkage found in Sucrose?

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#Question id: 27304

#XL - U Food Technology

Which of the following is an example of reducing sugar?

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#Question id: 27305

#XL - U Food Technology

Wort is

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#Question id: 27306

#XL - U Food Technology

Malting process allows malt amylase and proteinases to degrade starch and protein to

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#Question id: 27307

#XL - U Food Technology

______ is the important vitamin used to produce Baker’s yeast. 

TLS Online TPP Program

#Question id: 27308

#XL - U Food Technology

Match the biomolecules in Column I with the types of bond of in Column II

Column I	Column II
P. Lactose	1. peptide bond
Q. Sucrose	2. (β1 – 4) glycosidic linkage
R. Maltose	3. (α1 – 4) glycosidic linkage
S. Proteins	4. (α-1 – 2β)