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Food Science & Technology Quiz (22/12/2020)
Q1. Enzymes Are Mainly Used In Clarification Of Fruit Juice?
A} Pectinase And Pectin Esterases
B} Hemicellulase
C} Cellulase.
D} Amylase
ANSWER – A} Pectinase And Pectin Esterases
Pectin Substance Is The Main Component That Causes A Thick Effect In Fruit Juice That. Which ...
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