A. Buffalo milk
B. Cow milk
C. Goat milk
D. Sheep milk
Food Technology
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A. 160 g
B. 250 g
C. 320 g
D. Non of the above
A. Intensity & modified the taste
B. Act as ciectton pair accpot
C. Act as microbial inhibitor
D. All the above
A. Dementia
B. Diarrhea
C. Ulcerated mouth & tongue
D. All the above
A. Fatigue
B. Depressions
C. Irritability
D. All the above
A. Rickets
B. Osteomalecia
C. Decalcification
D. All the above
A. Vitamin B
B. Vitamin E
C. Vitamin K
D. None of the above
A. 0.25 g
B. 0.49 g
C. 0.59 g
D. None of the above
A. Primary structure
B. Secondary structure
C. Tertiary structure
D. Both b & c
A. Long chain fatty acids
B. Short chain fatty acids
C. Saturated fatty acids
D. Unsaturated fatty acids
