Structure Research Unit News Today

USDA’s National Institute of Food and Agriculture (NIFA) recognizes the need for the continuing development of new plant cultivars to meet the growing challenges posed by climate change and the growing global population.   The...

Sorghum bran, often a low-cost byproduct of sorghum milling, can enhance gluten-free bread’s nutritional value without compromising its flavor, according to a study published in the Journal of Food Science.

Sorghum bran, often a low-cost byproduct of sorghum milling, can enhance gluten-free bread’s nutritional value without compromising its flavor, according to a study published in the Journal of Food Science.

USDA ARS demonstrate improved nutrition without compromised flavor.

USDA ARS researchers demonstrate improved nutrition without compromised flavor