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TLS Online TPP Program

#Question id: 9276

The carotenoid b-carotene, whose structure and absorption spectrum at,

#XL - Q Biochemistry
  1. 400 to 500 nm region
  2. 500 to 600 nm region
  3. 700 to 800 nm region
  4. 650 to 750 nm region
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TLS Online TPP Program

#Question id: 27522

#XL - U Food Technology

Which of the following glycosidic linkage found in maltose?
TLS Online TPP Program

#Question id: 27523

#XL - U Food Technology

which of the following sugar has β-1,4 glycosidic linkage
TLS Online TPP Program

#Question id: 27524

#XL - U Food Technology

Which of the following statements is correct?
TLS Online TPP Program

#Question id: 27525

#XL - U Food Technology

The presence of starch is tested by
TLS Online TPP Program

#Question id: 27526

#XL - U Food Technology

The following amino acids are all essential components of the diet:
TLS Online TPP Program

#Question id: 27527

#XL - U Food Technology

The vitamins which are lost most readily during cooking are: