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
Results from the Rye Baking Trials
Download file (PPTX)
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"