Enzyme used for the clarification of fruit juice:
AInertase
BPectinase
CProtease
DLipase
No.1 PSC Learning App
★
★
★
★
★
Related Questions:
Arrange the following Act according to year of enactment :
Evaporative cooling system saturated with water is used in:
The pink colour characteristics of cured meat is due to:
Jam, Jellies can be preserved by adding sugar at concentration of :
In a standard fruit jam preparation the content of total soluble solids should not be less than: