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TLS Online TPP Program
#Question id: 27545
#XL - U Food Technology
Winterization of oils
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