Home Science · Food Science and Preservation
कटे हुए फलों और सब्जियों में एंजाइमेटिक भूरापन (Enzymatic Browning) को रोका जा सकता है: 1. ब्लांचिंग (Blanching) द्वारा 2. pH बढ़ाकर3. एंटीऑक्सिडेंट के उपयोग द्वारा 4. पानी में डुबोकर
Verified Solution4 OptionsUpdated: October 2026👁️1 View
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- 1केवल 1 और 3
- 2केवल 1, 3 और 4✓
- 3केवल 2 और 4
- 4केवल 1, 2 और 3
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केवल 1, 3 और 4
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