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#Question id: 36192
#XL - U Food Technology
Cereal byproducts and their uses:
TLS Online TPP Program
#Question id: 36255
#XL - U Food Technology
Pectic substances are:
TLS Online TPP Program
#Question id: 36256
#XL - U Food Technology
Which of the following are pectic enzymes?
TLS Online TPP Program
#Question id: 36257
#XL - U Food Technology
The gelling ability of pectin depends on:
TLS Online TPP Program
#Question id: 36258
#XL - U Food Technology
Dietary fibres:
TLS Online TPP Program
#Question id: 36259
#XL - U Food Technology
Soluble fibres include: