- 1(current)
Q. No.The Vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is:
1. vitamin C
2. vitamin D
3. vitamin B12
4. vitamin E
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NEET MCQ Books for XIth & XIIth Physics, Chemistry & BiologyBig holes in Swiss cheese are made by a
| 1. | a machine |
| 2. | a bacterium that produces methane gas |
| 3. | a bacterium producing a large amount of carbon dioxide |
| 4. | a fungus that releases a lot of gases during its metabolic activities |
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NEET MCQ Books for XIth & XIIth Physics, Chemistry & BiologyRising of dough is due to
1. multiplication of yeast
2. production of CO2
3. emulsification
4. hydrolysis of wheat flour starch into sugars
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NEET MCQ Books for XIth & XIIth Physics, Chemistry & Biology- 1(current)
Q. No.
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