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TLS Online TPP Program
#Question id: 27566
#XL - U Food Technology
Chance of enzymatic rancidity is higher in
TLS Online TPP Program
#Question id: 27567
#XL - U Food Technology
Match the protein in Column I with its food source in Column II.
Column I Column II
P. Zein 1. Soybean
Q. Gluten 2. Maize
R. Glycinin 3. Egg
S. Ovalbumin 4. Wheat
TLS Online TPP Program
#Question id: 27568
#XL - U Food Technology
Which of the following is the correct pair of essential fatty acids?
TLS Online TPP Program
#Question id: 27577
#XL - U Food Technology
In milk the whey proteins are in
TLS Online TPP Program
#Question id: 27578
#XL - U Food Technology
Which protein is responsible for elasticity of dough and determines its ability to contain carbon dioxide during rising:
TLS Online TPP Program
#Question id: 27579
#XL - U Food Technology
Arachidonic acid, linolenic acid and linoleic acid contains: