Safalta Safalta Exam Preparation Online

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Naina Kashyap

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2 years ago
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The vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is: A. Vitamin C B. Vitamin D C. Vitamin B12 D. Vitamin E

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Muskan Anand

2 years ago

Option C. When milk gets converted into curd, the bacteria improves the nutritional quality by increasing vitamin-B12..

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