During the formation of bread it becomes porous due to release of C02 by the action of

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Q 2706280178.     During the formation of bread it becomes porous
due to release of C02 by the action of
AIPMT 2002
A

yeast

B

bacteria

C

virus

D

protozoans.

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(Provided By a Student and Checked/Corrected by EXXAMM.com Team)

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