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FOOD TECHNOLOGY (09-10-2021)
Q1. _________ is designed to reduce the viscosity and slipperiness of the pulp.
Mash Enzyme Treatment
De-pectinization
Disintegration
Hot break process
ANSWER: 2. De-pectinization
Explanation: De-pectinization reduces the viscosity and slipperiness of the pulp, allowing for the use of decanters ...
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