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UNL assistance research professor Changmou Xu, right, works with his team, Yutong Liu, a master’s student, and Rui Huang, a Ph.D. student, in the lab. The trio is attempting to make the first dry edible bean-based yogurt to boost consumption of the commodity, of which Nebraska is a top producer.
Submitted photo courtesy Changmou XuIf you’ve ever thought, “This yogurt could really use some navy beans,” then you’re in luck.
UNL assistance research professor Changmou Xu, left, works with his team, Yutong Liu, a master’s student, and Rui Huang, a Ph.D. student, in the lab Dec. 9. The trio is attempting to make the first dry edible bean-based yogurt to boost consumption of the commodity, of which Nebraska is a top producer.
Submitted photo courtesy Changmou XuExperiments are well underway for the bean yogurt project as Yutong Liu shows off a mostly empty bag of pinto beans. For the dry edible bean yogurt, Changmou also chose to use Great Northern beans, navy beans and light red kidney beans.
Submitted photo courtesy Changmou XuKaty Moore can be reached at editorial@midwestmessenger.com.
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UNL assistance research professor Changmou Xu, right, works with his team, Yutong Liu, a master’s student, and Rui Huang, a Ph.D. student, in the lab. The trio is attempting to make the first dry edible bean-based yogurt to boost consumption of the commodity, of which Nebraska is a top producer.
UNL assistance research professor Changmou Xu, left, works with his team, Yutong Liu, a master’s student, and Rui Huang, a Ph.D. student, in the lab Dec. 9. The trio is attempting to make the first dry edible bean-based yogurt to boost consumption of the commodity, of which Nebraska is a top producer.
Experiments are well underway for the bean yogurt project as Yutong Liu shows off a mostly empty bag of pinto beans. For the dry edible bean yogurt, Changmou also chose to use Great Northern beans, navy beans and light red kidney beans.
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