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Food Science & Technology Quiz (16-12-2021)
Q1. Jams and jellies have usually low water activity of ______.
0.45 – 0.55
0.75 – 0.86
0. 55 – 0.65
0.80 – 0.90
ANSWER: B. 0.75 – 0.86
Explanation – Water activity is usually low in jams and jellies ...
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