FPP33

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09
Jan

Welcome to your FPP33

Q. Corn gluten is rich in the corn protein known as

Q. Which protein fraction constitutes gluten

Q. Water used in biscuits

Q. Bacterial cells shows maximum resistance against the heat during

Q. The time of heating at a temperature to cause 90% reduction in count of viable spores is called

December 26, 2022
January 15, 2023

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