TLS Online TPP Program
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TLS Online TPP Program
#Question id: 28133
#XL - U Food Technology
The concentration of carbon dioxide in carbonated beverages varying from
TLS Online TPP Program
#Question id: 28134
#XL - U Food Technology
There should be at-least ……… % of pulp in fruit drink
TLS Online TPP Program
#Question id: 28135
#XL - U Food Technology
Recommended Brix for syrup preparation is
TLS Online TPP Program
#Question id: 28136
#XL - U Food Technology
For black tea prcessing, fermentation of rolled leaves is done
TLS Online TPP Program
#Question id: 28137
#XL - U Food Technology
The enzyme used in fruit juice industry
TLS Online TPP Program
#Question id: 28138
#XL - U Food Technology
Most suitable method of fruit juice concentration