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Agriculture MCQs — Test 56

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Question 1
To make light cakes, biscuits and muffins which leavening agent is used___________________?
Question 2
The world’s food is lost by microbial spoilage upto the extent of___________________?
Question 3
To prevent the growth of molds in bread ind other backed food which preservative is used___________________?
Question 4
The interaction of polysaccharides form ____________________?
Question 5
Agar is an extract from____________________?
Question 6
The plant trigly cerides are rich in_________________?
Question 7
Undesirable flavor in the food during storage is due to___________________?
Question 8
The flavor of butter, milk and cheese due to__________________?
Question 9
Protein denaturation is the result of the modification of____________________?
Question 10
The recommended daily intake of protein per kilogram by WHO for an individual is _____________________?