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TLS Online TPP Program

#Question id: 31421

Which option(s) correctly match(es) the Adherence factor in a bacterial cell (Column I) with their corresponding functions (Column II). 


#XL - S Microbiology
  1. P-i; Q-iv; R-ii; S-iii
  2. P-ii; Q-iv; R-i; S-iii
  3. P-i; Q-ii; R-iii; S-iv
  4. P-iii; Q-i; R-iv; S-ii
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TLS Online TPP Program

#Question id: 35981

#XL - U Food Technology

Which of the following microorganisms are involved in the fermentation of curd?
TLS Online TPP Program

#Question id: 35982

#XL - U Food Technology

Yoghurt production differs from curd production in which of the following aspects?
TLS Online TPP Program

#Question id: 35983

#XL - U Food Technology

Which of the following steps are involved in cheese manufacture?
TLS Online TPP Program

#Question id: 35984

#XL - U Food Technology

Regarding pickles, which of the following statements are correct?
TLS Online TPP Program

#Question id: 35985

#XL - U Food Technology

In the production of soy sauce, which of the following are true?
TLS Online TPP Program

#Question id: 35986

#XL - U Food Technology

Which of the following compounds contribute significantly to flavor development in fermented dairy products (e.g., yoghurt, cheese)?