Question

He toxins produced by aspergillus flavus and claviceps purpurea both contribute to select one:
a. development of canned foods.
b. grain spoilage.
c. ropiness in bakery products.
d. spore germination in cans of food.
e. osmotic pressures in fresh vegetables.

Answer 1

Hey☺️

Your answer is C) ropiness in bakery products..

Hope it helps !!