The vitamin whose content increases following the conversion of mil...
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The vitamin whose content increases following the conversion of milk into curd by lactic acid bacteria is:
\( \mathrm{P} \)
a. vitamin \( \mathrm{C} \)
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b. vitamin \( \mathrm{D} \)
c. vitamin \( \mathrm{B}_{12} \)
d. vitamin E.
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