Teaching UGC NET Mock Test Series 2025 (Paper 1 & 2) Home Science Nutrition and Dietetics Food Groups
Enzymatic browning in cut fruits and vegetables can be prevented by:
(a) Balancing
(b) Increasing pH
(c) Use of antioxidants
(d) Dipping in water
(e) Leaving exposed to air
Select the correct option:
1
(a), (b), (c)
2
(a), (b), (d)
3
(a), (c), (d)
4
(a), (c), (e)