Product development and testing of soy-based food products
Sustainable Production
(none assigned)
Parent Project:
This is the first year of this project.
Lead Principal Investigator:
Padmanaban Krishnan, South Dakota State University
Co-Principal Investigators:
Project Code:
Contributing Organization (Checkoff):
Institution Funded:
Brief Project Summary:

The strategy employed in the study will be to introduce modest increments of soy ingredients in a wide range of traditional foods as opposed to extremely high fortification levels in a limited choice of foods. When substitutions are made in conventional food formulations. Testing will be done to determine the robustness of the recipes.

Unique Keywords:
#soy foods, #soybean utilization
Information And Results
Project Deliverables

Final Project Results

The United Soybean Research Retention policy will display final reports with the project once completed but working files will be purged after three years. And financial information after seven years. All pertinent information is in the final report or if you want more information, please contact the project lead at your state soybean organization or principal investigator listed on the project.