Match the process in Column I with the related food component in Column II.
Match the peeling technique in Column I with the vegetable, for which it is used in industry, given in Column II.
Match the method/value used for measuring lipid characteristics in Column I with the corresponding properties indicated by them, in Column II.
Extrusion cooking is accomplished in four different stages, which are indicated as I, II, III and IV in the figure given below. Choose the correct option representing the name of each stage.
Match the standard/stated cofactors in Column I with their respective enzymes in Column II
Match the immunological statements in Column I with the appropriate descriptions from Column II.
Match the syndromes listed in Column I with the cause/symptoms listed in Column II.
Match the hormones/precursors listed in Column I with their chemical type in Column II and the tissue of origin listed in Column III.