Credit: South Dakota State University
A flour made from dried distillers grain is one of the ingredients used in the flat bread that’s fresh from the oven at the food science lab at South Dakota State University. Looking over the naan, a flat bread popular in Afghanistan, India and Pakistan are, from the left, South Dakota State University Professor Padmanaban (Padu) Krishnan, Agriculture Research Service Biomass Engineer Kurt Rosentrater and SDSU Food Science Graduate Student Sowmya Arra.