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GATE XE 2024 | Question: 136

admin asked Jul 21, 2024 • recategorized May 5, 2025 by Arjun

0 0 votes

Which of the following steps in food processing is/are used to reduce the acrylamide formation in food products?

Pretreatment using asparaginase
Lowering the pH
Increasing the temperature.
Adding glucose.

Chemical and Biochemical Changes
gatexe-2024
food-processing
chemical-and-biochemical-changes
toxins-from-microbes

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