List of practice Questions

Miso is a product of:
Fat bloom is the defect found in:
Role of Gram's Iodine in gram staining technique:
Which of the following is a phospholipid?
The gelling agent in the preparation of jam is:
Consumer protection act was established in the year?
Spice oils are extracted by a process known as:
Which international standardization organization represents food safety management system?
In a feedback control of milk heat exchanger:
The process of food preservation using drying technique:
If a culture starts with 500 bacteria and doubles every hour, how many bacteria will there be after 4 hours?
PFA act was established in the year:
Alpha tocopherol contains:
The relationship between pressure drop and velocity follows:
Identify the index organism of pasteurization efficacy:
What are the factors that affect fluid flow regimes?
Which of the following diseases occurs due to vitamin deficiency:
Maillard browning is a:
What is the principle of centrifugation?
The basic law of fluid flow through porous media is known as:
Which of the following is a size reduction unit operation in liquids?
If the value of Reynolds number \(>10000 \) for an impeller, the power number:
The scientific name of barley is:
The mathematical equation of enthalpy (H) is:
Caffeine belongs to .......... class.