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Creating a zero-waste soy processing system and developing vitamin B12 fortified non-GMO high oleic soy-based products using encapsulation technology
(University of Missouri--Columbia, 2023)
temperature stability factor to our diet due to their high temperature tolerance. In line with sustainability standards, a newly developed variety at the University of Missouri and the USDA (non-GMO-HO soybean). The soybean processing industry generates...
Value addition to acid whey from Greek yogurt processing with millets (kodo and proso) for development of nutritious food products
(University of Missouri--Columbia, 2022)
The disconnect between massive demand and abundant supply of food has resulted in millions of people suffering from hunger and billion metric tons of food being wasted. Circular food economy could be a solution to the ...