Biology, asked by prachimahajan4, 4 months ago

The gradual decrease in viscosity of tomato paste during storage can be prevented by quickly heating it to 82 °C, because (A) water soluble pectin interacts with calcium (B) hemicellulose prevents decrease in viscosity (C) lignin prevents decrease in viscosity

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Answered by aarjuparik

0

Answer:

option A is correct answer

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