Lactic Acid Bacillus, while used for converting milk to curd, increases the nutritional value of curd by adding vitamin:
1. | A | 2. | B12 |
3. | C | 4. | D |
Prefer Books for Question Practice? Get NEETprep's Unique MCQ Books with Online Audio/Video/Text Solutions via Telegram Bot
NEET MCQ Books for XIth & XIIth Physics, Chemistry & BiologyThe rising of dough is due to:
1. Multiplication of yeast
2. Production of CO2
3. Emulsification
4. Hydrolysis of wheat flour starch into sugars
Prefer Books for Question Practice? Get NEETprep's Unique MCQ Books with Online Audio/Video/Text Solutions via Telegram Bot
NEET MCQ Books for XIth & XIIth Physics, Chemistry & BiologyLarge holes in Swiss cheese are the result of fermentation by:
1. Streptococcus salivarius
2. Propionibacterium shermanii
3. Lactobacillus helveticus
4. Lactobacillus delbrueckii
Prefer Books for Question Practice? Get NEETprep's Unique MCQ Books with Online Audio/Video/Text Solutions via Telegram Bot
NEET MCQ Books for XIth & XIIth Physics, Chemistry & Biology