4. This same shoti meal was given to 1-d-old chicks at 100 and 200 g/kg diet. All the chicks survived the test period (20 d), but body-weight, food intake and efficiency of food conversion decreased with increase in the level of shoti meal in the diet. 5. The traditional method...
The noodle-preparation spending a long time at a low temperature and the aging of the product enable the sufficient conversion of gluten, and a nozzle product resistant to quality change with time, having fine particle size and giving smooth and refreshing feeling to the palate can be prepared....