Rye Baking Trials - SARE Grant Management System

ONE18-312 (project overview)

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:

Multimedia

File:

Download file (PPTX)

Authors:

Henry Blair, University of Vermont
Heather Darby, University of Vermont

Target audiences:

Farmers/Ranchers; Educators; Researchers; Consumers

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.