The reduction in off flavour of beer is practiced through...
The reduction in off flavour of beer is practiced through
hersperidinase
rnase
invertase
diacetyl reductase
Correct answer is D
No explanation has been provided for this answer.
The bitter taste of the high protein materials is reduced by using ...
Coliform bacteria in water is an indication of the presence of ...
The chemical oxygen demand (COD) measures the ...
The methods used for biological treatment are ...
Soya off flavour removal may be achieved using ...
The common method(s) used for disinfection in waste water treatment plants are ...
α-amylase is an endo enzyme which requires ...
Citrus juice debittering can be carried out using ...
When temporary hard water is boiled, one of the substances formed is ...