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Chapter 4 AIR CLASSIFICATION AND FINE GRADING MCQs

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1. . Maximum bran portion is present in:





2. . Granular semolina is desirable for production of:





3. . Semolina is derived from:





4. . Keeping quality of flour depends upon:





5. . Extraction rate of white flour is %:





6. . Graham’s flour has % extraction rate:





7. . As flour becomes finer and whiter with sifter it becomes low in:





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