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सूची-I में खाने की मदों का सूची-II में खाना पकाने के गुणधर्मों से मिलान करिए: सूची-I सूची-II (A)अण्डे की सफेदी (i) गन्ध(B) कॉर्न स्टार्च (ii) धुंआ निकलने का बिन्दु(C) वेनीला (iii) झागदार होना(D) तेल (iv) गाढ़ा करना कोड: (A) (B) (C) (D)

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UGC NET Paper 2 Home Science Syllabus: Food Science and Food Service Management, Nutrition and Dietetics, Textiles, Apparel Designing, Resource Management and Consumer Issues, Housing and Interior Design, Child/Human Development, Family Studies, Communication for Development, & Extension Management and Community Development


सूची-I में खाने की मदों का सूची-II में खाना पकाने के गुणधर्मों से मिलान करिए: सूची-I सूची-II (A)अण्डे की सफेदी (i) गन्ध<br />(B) कॉर्न स्टार्च (ii) धुंआ निकलने का बिन्दु<br />(C) वेनीला (iii) झागदार होना<br />(D) तेल (iv) गाढ़ा करना कोड:<br /> (A) (B) (C) (D)






 
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