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Food Science
The Limiting Amino acid in green vegetables is :
Arginine
Lysine
Methionine
Tryptophan
Author:
rikazzz
Comment
Food Science
Hen and Chicken disorder is associated with
Mango
Tomato
Grapes
Guava
Author:
rikazzz
Comment
Food Science
Which is the precursor of Ethylene?
Tryptophane
Methionine
ABA
IAA
Author:
rikazzz
Comment
Food Science
Which of the following, lists the four stages of food processing in order?
Ingestion, digestion, absorption, elimination
Digestion, ingestion, absorption, elimination
Ingestion, absorption, elimination, digestion
Absorption, digestion, ingestion, elimination
Author:
rikazzz
Comment
Food Science
Richest source of Riboflavin is :
Papaya
Mango
Bael
Karonda
Author:
rikazzz
Comment
Food Science
Moisture content in dried vegetable is
2%
3%
5%
6%
Author:
rikazzz
Comment
Food Science
Carbohydrate content in potato is:
12%
22%
32%
42%
Author:
rikazzz
Comment
Food Science
Food additives may be used to:
Deceive customers
Disguise faulty products
Enhance appearance
Destroy nutrients
Author:
rikazzz
Comment
Food Science
First commodity for which grading and marketing rules were framed is
Tomato
Mango
Grape
Onion
Author:
rikazzz
Comment
Food Science
Tomato fruits for canning are harvested at:
Mature green stage
Red ripe stage
Immature green stage
Half-ripe/pink stage
Author:
rikazzz
Comment
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