A biochemist and an agronomist present the known facts - for the first time in one volume - about guar, an Old World legume. Guar is now grown in large quantities to produce guar gum, an important industrial water-soluble hydrocolloid. Guar seed has a high content of vegetable protein, and with genetic improvement, it could provide a valuable source of protein in the human diet. The guar plant has been cultivated in India and Pakistan for generations, and guar gum has been used in manufacturing in the United States and abroad since World War 11. Although some investigation has been made into the potential of guar seed as a valuable source of protein for the human diet, more research is required to make use of guar seed economically feasible.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Descrizione libro Purdue University Press, 1979. Hardcover. Condizione libro: New. book. Codice libro della libreria 911198512