Curd is formed by adding a small amount of curd to milk,which acts as a

Which acid is produced during the fermentation process used to make pickles?

In the manufacture of bread, it becomes porous due to the release of $CO_2$ by the action of:

Which component of milk is partially digested by $LAB$ bacteria?

The dough used for making dosa and idli is fermented by which organisms,and what causes it to appear puffed up?

Assertion: Yeasts such as $Saccharomyces \text{ } cerevisiae$ are used in the baking industry.
Reason: Carbon dioxide produced during fermentation causes bread dough to rise by thermal expansion.