1 results match your criteria: "Food and Environmental Sciences South Dakota State University Brookings SD USA.[Affiliation]"
Effects of corn distillers dried grains on dough properties and quality of Chinese steamed bread.
Food Sci Nutr
August 2020
Department of Dairy and Food Science College of Agriculture, Food and Environmental Sciences South Dakota State University Brookings SD USA.
Chinese steamed bread (CSB) accounts for 30% of the wheat end-use in China. CSB was studied as a platform for fiber and protein enrichment, employing corn distillers dried grains. Food grade distiller's grain (FDDG) processed from co-products from the corn ethanol industry was used as the enrichment ingredient.
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