Project Type: Partnership
Funds awarded in 2018: $14,971.00
Projected End Date: 10/31/2020
Grant Recipient:
University of Vermont and State Agricultural College
Region: Northeast
State: Vermont
Project Leader:
Dr. Heather Darby
University of Vermont Extension
Description:
Results from the Rye Baking Trials
Type:
Conference/Presentation Material
File:
Download file (PPTX)
This product is associated with the project "Understanding Quality Standards for Cereal Rye to Help Farmers Access Value-Added Markets for Malting, Distilling, and Baking"
Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or SARE.