During food preparation and processing, the application of dry heat can cause a change in the physical properties of starch. This is called
Acoagulation
Bdextrinisation
Cemulsification
Dcaramelisation
No.1 PSC Learning App
★
★
★
★
★
Related Questions:
The detection of ghee with Vanaspati can be done by
In case of TBA test for the determination of rancidity in fat or oil the compound formed during rancidity that react with thiobarbituric acid is
Where in a case the sample container received by the food analyst is found to be in broken condition , he shall
sulfonamides are permitted in
Dimethyl decarbonate is used as a preservative in