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Improvement in Food Resources — Science STD 9 — Question

Gujarat BoardEnglish MediumSTD 9ScienceImprovement in Food Resources1 Mark
MCQ
Baking quality is important for:
  • A
    Wheat
  • B
    Pulses
  • C
    Seeds
  • D
    Fruits
✓

Answer

  1. Wheat

Explanation:

Qualityconsiderations of crop products vary from crop to crop. Baking quality is important in wheat, protein quality in pulses, oil quality in oilseeds and preserving quality in fruits and vegetables. 

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