Food Chemistry and Nutrition

Time: 00:00:00

Attempted

Not Attempted

Marked For Review

Attempted & Reviewed

Question 1 of 15

Which of the following microorganisms is/are used in the making of chocolate?

A. Kloeckera africana
B. Kocuria rhizophila
C. Gluconacetobacter oboediens
D. Kluyveromyces marxianus

Select Your Answer:

Only A

Only B

Only B and C

Only A and C

Only A and D

Mark for Review

Attempted

Not Attempted

Marked for Review

Attempted & Reviewed

Current