Challenger App
Home
Exams
Questions
Quiz
Notes
Blog
Contact Us
e-Book
×
Home
Exams
▼
Questions
Quiz
Notes
Blog
Contact Us
e-Book
Home
/
Questions
/
Food Technology
/
General
No.1 PSC Learning App
★
★
★
★
★
1M+ Downloads
Get App
The color of anthocyanin at low pH is
A
Red
B
Blue
C
Green
D
Brown
Answer:
A. Red
Related Questions:
Yellow color in papaya is due to
Moist heat methods of cooking meat includes
____ provides a standardized means of describing the marketability of meat, poultry, or eggs.
Fat standards for double toned milk is
____ are covered by a crustlike shell and have segmented bodies (like insects).