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सूची-I में दिये सक्रिय घटकों को सूची-II में दिये मसालों से मिलान करें: सूची-I (सक्रिय घटक) सूची-II (मसाले) A. एलाइल i. हल्दी आइसोथायोसायनेटB. ऐलिन ii. लौंगC. करक्यूमिन iii. सरसोंD. यूजीनॉल iv. लहसुनv. काली मिर्च कूट: 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 दिये सक्रिय घटकों को सूची-II में दिये मसालों से मिलान करें: सूची-I (सक्रिय घटक) सूची-II (मसाले) A. एलाइल i. हल्दी आइसोथायोसायनेट<br />B. ऐलिन ii. लौंग<br />C. करक्यूमिन iii. सरसों<br />D. यूजीनॉल iv. लहसुन<br />v. काली मिर्च कूट: A B C D






 
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