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:
Arrange the steps involved in the production of soy sauce[A.] Roasting of wheat [B.] Moromi stage [C.] Lactic/ethanolic fermentation [D.] Fermentation at 25-30 \(^{\circ}\)C for 2-3 days Choose the most appropriate answer from the options given below:
Match the LIST I (Enzyme) with LIST II (Catabolic Products)
Arrange the sequence of steps involved in the production of sauerkraut[A.] Pasteurization [B.] Salting [C.] Fermentation [D.] Shredding Choose the most appropriate answer from the options given below:
Ficks' law of diffusion states that mass flux per unit area of a component is directly proportional to its ________.