Improvement of nutritive value of guar meal through reduction of viscosity by enzyme supplementation /

Guar meal is a high protein by-product of guar gum production that contains a residual gum, galactomannan polysaccharide. The gum increases intestinal viscosity while decreasing nutrient absorption. Four experiments examined effects of two guar meal fractions (hull and germ) and β-mannanase on in v...

Full description

Bibliographic Details

Main Author:	Lee, Jason Thomas, 1978-
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 2002.
Subjects:	major nutrition.
Online Access:	Link to OAKTrust copy