A. Barley
B. Wheat
C. Oat
D. Soybeans
Soy sauce is the fermented product of_____________________? Read More »
Agriculture Mcqs, Food Technology A. Bacteria
B. Fungi
C. Yeast
D. Molds
Saccharomyces creavisiae is the example of____________________? Read More »
Agriculture Mcqs, Food Technology A. Sulphur dioxide
B. Nitrates
C. Propionic acid
D. Benzoic acid
A. Yeast
B. Sodium bi carbonate
C. Sugar
D. Both a & b
The most commonly used leaving agents in barley are__________________? Read More »
Agriculture Mcqs, Food Technology A. 2,4,5 trichlorophenoxy acetic acid
B. Meleic hydrazide
C. Sulphur dioxide
D. Sodium benzoate
Which one of the following is anti ripening agent___________________? Read More »
Agriculture Mcqs, Food Technology A. Food adulterants
B. Food additives
C. Food contaminations
D. All the above
A. Food contamination
B. Food adulterants
C. Food additives
D. All the above
A. Sterilization
B. Pasteurization
C. Blanching
D. non of these
Tyndallization is more reliable than_____________________? Read More »
Agriculture Mcqs, Food Technology A. 1.0
B. 1.5
C. 0.6
D. non of these
Dried foods have water activity (Aw) of___________________? Read More »
Agriculture Mcqs, Food Technology A. 0.99
B. 1.00
C. 1.5
D. non of these
Pure water has an water activity (Aw) of___________________? Read More »
Agriculture Mcqs, Food Technology