Looking at the properties of beans for processing

Looking at the properties of beans for processing

A North Dakota State University food scientist is looking at the physical and chemical properties of dry beans that are used in processed foods. Fatemeh Zare, technical manager of the Northern Crops Institute at NDSU in Fargo, North Dakota, is researching the physical and chemical properties of pinto beans, black beans, navy beans and dark red kidney beans, all of which are grown in North Dakota. Zare collaborated with Juan Osorno, NDSU plant br…