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#Question id: 27655


The viscosity of the cream can be increased by

#XL - U Food Technology
  1. Double stage homogenization
  2. Fast cooling of cream
  3. Ageing of cream
  4. Decreasing the fat percentage

Answer:- Option(s): 3


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#Question id: 1611

#XL - S Microbiology

Which of the following is NOT produced following activation of the NADPH oxidase microbicidal pathway?

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#Question id: 1612

#XL - S Microbiology

Neutrophil defensins are:

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#Question id: 1613

#XL - S Microbiology

Complement component C3 is cleaved by:

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#Question id: 1614

#XL - S Microbiology

The membrane attack complex consists of:

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#Question id: 1615

#XL - S Microbiology

Which of the following statements is TRUE of C3b?

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#Question id: 1616

#XL - S Microbiology

Acute inflammation characteristically involves:

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