The bread is soft and porous when the yeast cells are mixed in the lump of wheat flour because

Which of the following organism is useful in the preparation of roquefort cheese

Conversion of milk to curd improves its nutritional value by increasing the amount of

$A$ : Curd is more nutritious than milk.

$R$ : $LAB$ present in curd checks growth of disease causing microbes.

Which gas is released during the process of fermentation that gives the puffy appearance to dough for making bread