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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 ...
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)
on the foregoing, this study intends to add vitamin B12 to soymeal because B12 is majorly obtained from animal-based foods but deficient in plant-based foods. So, the vegan and vegetarian population requires B12 from supplements and B12 fortified foods to fulfill...