1.

Conversion of milk to curd improves its nutritional value of increasing the amount ofA. Vitamin `B_(12)`B. vitamin-AC. vitamin-DD. vitamin-E

Answer» Correct Answer - A
Conversion of milk to curd improves its nutritional value by Increasing the amount of vitamin-`B_(12)`.
Vitamin-A is found in milk, carrot, tomato, etc. Skin can synthesise vitamin-D in the presence of sunlight. Vitamin-E is found in wheat, green leafy vegetables, etc.


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