bitterness in colocasia is due to:
Acalcium carbonate
Bcalcium chloride
Cpottassium oxalate
Dcalcium oxalate
No.1 PSC Learning App
★
★
★
★
★
Related Questions:
____ play an important role in the development of new foods and nonfood uses.
To achieve continuous pasteurization in milk, the milk needs to be heated to 161°F for ____ seconds.
The bioactive compound in ginger is
Which among the following is radiation resistive bacteria?
Which wavelength of UV light is preffered for food preservation process?