Increasing digestibility of soybean meal
Three microbes are used to break down antinutritional factors and increase digestibility of soybean meal, an important source of protein for animal feed.
Read more
South Dakota Agricultural Experiment Station
Increasing protein, fiber in steamed bread
Replacing up to 15% of the flour with dried distillers grain, a coproduct of the ethanol industry, can help increase the protein and fiber in steamed bread.
Read more