Guar meal DDPT 60
A product obtained after the extraction of mucilage of guar seeds Cyamopsis tetragonoloba (L.) taub.
The above values are on total material, they are provided as a guide and cannot be considered as contractual.
Properties and instructions
The thermal treatments undergone in the process of obtaining it ensure low levels of anti-nutritional factors and a high digestibility of the protein.
Guar flour is used for being:
- A source of alternative protein
- Fat content
Big-Bags of 1000Kg
SOURCE OF ALTERNATIVE PROTEIN