UGC NET Paper 2 — Food Science
2 questions across 2 years
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2025 Q61
Which of the following compounds are formed in fats / oils used for frying? A. Free fatty acids B. Maillard Compounds C. Mono and Diglycerides D. Conjugated dienoic acids E. Hydrop...
/answer key
2024 Q82
Match List - I with List - II. List - I (Food Additives) A. Lecithin B. Neotame C. Chlorine dioxide D. Baking powder List - II (Property) I. Leavening agent II. Flour bleaching and...
/Hindi