TLS Online TPP Program
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TLS Online TPP Program
#Question id: 27546
#XL - U Food Technology
The melting point of fatty acids depend upon chain length and
TLS Online TPP Program
#Question id: 27547
#XL - U Food Technology
Which of the following are essential fatty acids?
TLS Online TPP Program
#Question id: 27564
#XL - U Food Technology
Fats and oils can be made to mix with water in the presence of
TLS Online TPP Program
#Question id: 27565
#XL - U Food Technology
Sugars when heated intensely turn brown due to
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 |