Match the LIST-I (Class of Meat) with LIST-II (Description)
Arrange the steps involved in alkali processing of maity (maize) [A.] Washing with fresh water [B.] Steeping in water for 14 hours [C.] Milling to obtain "masa" [D.] Mixing with water and lime at 90\(^{\circ}\)C for 50 minutes Choose the most appropriate answer from the options given below:
Arrange the sequence of steps involved in the reaction of enzymatic browning [A.] Formation of DOPA [B.] Action of PPO enzyme on cut fruits [C.] Polymerization of ortho-quinones to form melanins [D.] Formation of ortho-quinones Choose the most appropriate answer from the options given below: