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During the formation of bread it becomes porous due to release of CO2 by the action of
Options
(a) Yeast
(b) Bacteria
(c) Virus
(d) Protozoans
Correct Answer:
Yeast
Explanation:
No explanation available. Be the first to write the explanation for this question by commenting below.
Related Questions: - In hurdle race, what is the major energy source of the leg muscle?
- Stomatal movement is not affected by
- CO₂ compensation point will be
- Development of succulency with the presence of mucilage is a xerophytic adaptation
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Question Type: Memory
(964)
Difficulty Level: Easy
(1008)
Topics: Diversity In Living World
(339)
Subject: Biology
(4253)
Important MCQs Based on Medical Entrance Examinations To Improve Your NEET Score
- In hurdle race, what is the major energy source of the leg muscle?
- Stomatal movement is not affected by
- CO₂ compensation point will be
- Development of succulency with the presence of mucilage is a xerophytic adaptation
- Prokaryotic ribosomes has sedimentation coefficient of
Question Type: Memory (964)
Difficulty Level: Easy (1008)
Topics: Diversity In Living World (339)
Subject: Biology (4253)
Important MCQs Based on Medical Entrance Examinations To Improve Your NEET Score
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