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  • Dehydrating plant proteins at the speed of sound

    The team: Doctoral students Amir Malvandi and Nahla Kreidly, and food science professor Graciela Padua standing in their lab at the Agricultural Engineering Sciences Building.

    The team: Doctoral students Amir Malvandi and Nahla Kreidly, and food science professor Graciela Padua.

    Photo by Fred Zwicky

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  • Editor’s notes:  The ultrasound drying project is funded by the Center for Advanced Research in Drying (CARD) in collaboration with Ingredion Incorporated from Westchester, Illinois, and the U.S. Army Natick Soldier Systems Center.

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