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Andhra Pradesh Post Graduate Engineering Common Entrance Test
List of top Questions asked in Andhra Pradesh Post Graduate Engineering Common Entrance Test
The filter press commonly used in oil mill is:
AP PGECET - 2025
AP PGECET
Food Technology
Oil Processing
Separation of solids from solid is called as:
AP PGECET - 2025
AP PGECET
Food Technology
Food Science
Wet processing of coffee bean yields:
AP PGECET - 2025
AP PGECET
Food Technology
Food Processing
Clove contains:
AP PGECET - 2025
AP PGECET
Food Technology
Food Science
For smoking of meat which wood is used:
AP PGECET - 2025
AP PGECET
Food Technology
Food Science
Enzyme present in papaya, pineapple and figs:
AP PGECET - 2025
AP PGECET
Food Technology
Food Science
Egg shell is composed of:
AP PGECET - 2025
AP PGECET
Food Technology
Food Science
As per FSSAI regulation, what is the fat content (percent) in whole milk powder:
AP PGECET - 2025
AP PGECET
Food Technology
Food Science
Milk product obtained by acid coagulation of hot milk and subsequent drainage of whey:
AP PGECET - 2025
AP PGECET
Food Technology
Dairy and Food Engineering
The bacteria which initiate fermentation of sauerkraut is:
AP PGECET - 2025
AP PGECET
Food Technology
Food Microbiology
The ratio of small fish to salt in fish sauce and paste is:
AP PGECET - 2025
AP PGECET
Food Technology
Food Science
Dehulling is done for which oilseeds:
AP PGECET - 2025
AP PGECET
Food Technology
Oil Processing
Conventional pulses milling methods followed in India:
AP PGECET - 2025
AP PGECET
Food Technology
Food Processing
In dal milling industry which of the following is used for conditioning:
AP PGECET - 2025
AP PGECET
Food Technology
Food Processing
Blanching of fruits and vegetables is done:
AP PGECET - 2025
AP PGECET
Food Technology
Food Processing
Which of the following step is not a part of tea processing?
AP PGECET - 2025
AP PGECET
Food Technology
Food Processing
Red or bloody bread results from growth of:
AP PGECET - 2025
AP PGECET
Food Technology
Food Microbiology
Black rots in eggs are caused by:
AP PGECET - 2025
AP PGECET
Food Technology
Food Microbiology
Barny flavour in butter is produced by:
AP PGECET - 2025
AP PGECET
Food Technology
Dairy and Food Engineering
TA spoilage is caused by:
AP PGECET - 2025
AP PGECET
Food Technology
Food Microbiology
Enterohaemorrhagic E coli (EHEC) sometimes is also known as:
AP PGECET - 2025
AP PGECET
Food Technology
Food Microbiology
An example of hard cheese:
AP PGECET - 2025
AP PGECET
Food Technology
Dairy and Food Engineering
The basic difference between myoglobin and hemoglobin is:
AP PGECET - 2025
AP PGECET
Food Technology
Proteins
Examples of pigments benzopyran derivatives:
AP PGECET - 2025
AP PGECET
Food Technology
Plant Biology
Examples of prolamins in corn and wheat:
AP PGECET - 2025
AP PGECET
Food Technology
Plant Biology
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