A. C11C20fatty acids
B. C20C22fatty acids
C. C12C20fatty acids
D. C4——–C16fatty acids
A. Biochemical changes
B. Physical changes
C. Microbial activity
D. enzyme activity
A. Metals
B. Light
C. High temperature
D. All the above
A. Pectin
B. Lig in
C. Protopectin
D. Gums
A. High acid foods
B. Acid foods
C. Medium acid foods
D. Low acid foods
Foods that fall within the pH range of 5.0 to 4.5 are called_____________________? Read More »
Agriculture Mcqs, Food Technology A. Low acid foods
B. Medium acid foods
C. Acid foods
D. High acid foods
Okra, green peas, green beans and leafy vegetables are____________________? Read More »
Agriculture Mcqs, Food Technology A. Acid foods
B. Low acid foods
C. Medium acid foods
D. High acid foods
Apple, guava, mango,pineapple and tomato are____________________? Read More »
Agriculture Mcqs, Food Technology A. 50-60%
B. 70-80%
C. 60-90%
D. 50-70%
A. Chemist
B. Nutritionist
C. Food processor
D. All the above
A. Scurvy
B. Night blindness
C. Rickets
D. Beriberi
Ascorbic acid deficiency causes________________? Read More »
Agriculture Mcqs, Food Technology