Author: Asif Irshad

A. 10%
B. 14%
C. 16%
D. 17%

Submitted by: Asif Irshad

A. Protein content
B. Flour color
C. Damaged starch
D. Flour particle size

A. 5 to 10 mg
B. 10 to 20 mg
C. 20 to 50 mg
D. 50 to 100 mg

Submitted by: Asif Irshad