Incorporating sweet potato puree into bread not only adds vitamin A, but also changes the starch composition by increasing the fiber content.
Professor Padu Krishnan of South Dakota State University’s Department of Dairy and Food Science received the 2020 Edith A.
A Brown Swiss heifer from the SDSU Dairy Herd, Campanile Sax 536 NP, was the top seller at the recent 74th Annual Minnesota Brown Swiss Association Sale.
A collaborative grant partnership taking a comprehensive look at workplace diversity and inclusion in the community of Brookings has launched the first of many focus groups aimed at gathering multi
Professor Padu Krishnan is increasing the protein and fiber content of steamed bread by incorporating up to 15% food-grade dried distillers grain.
Despite recently receiving the 2020 International Dairy Foods Association Research Award in Dairy Foods Processing at the American Dairy Science Association® Virtual Annual Meeting, South Dakota St
Assistant professor Srinivas Janaswamy is extracting cellulose from corn stover and solubilizing it to make strong, biodegradable films.