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TLS Online TPP Program
#Question id: 27261
#XL - U Food Technology
The Maillard reaction is a chemical reaction between
TLS Online TPP Program
#Question id: 27262
#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?
TLS Online TPP Program
#Question id: 27263
#XL - U Food Technology
When sugar is heated, its colour changes into
TLS Online TPP Program
#Question id: 27264
#XL - U Food Technology
The major carbohydrate of sugarcane is
TLS Online TPP Program
#Question id: 27265
#XL - U Food Technology
Sucrose is a disaccharide consist of two monosaccharide
TLS Online TPP Program
#Question id: 27266
#XL - U Food Technology
Class of carbohydrate which cannot be hydrolyzed further, is known as?