The perimeter of five squares are 24 cm, 32 cm, 40 cm, 76 cm and 80 cm respectively. The perimeter of another square equal in area to sum of the areas of these squares is :

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#Question id: 27286

#XL - U Food Technology

Which of the following is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavour and brown colour?

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#Question id: 27287

#XL - U Food Technology

When sugar is heated, its colour changes into

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#Question id: 27288

#XL - U Food Technology

The major carbohydrate of sugarcane is

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#Question id: 27289

#XL - U Food Technology

Sucrose is a disaccharide consist of two monosaccharide

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#Question id: 27290

#XL - U Food Technology

The enzyme that hydrolyses starch to maltose is

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#Question id: 27291

#XL - U Food Technology

Class of carbohydrate which cannot be hydrolyzed further, is known as?