| dc.rights | North Dakota State University | en_US |
| dc.title | The Macaroni Cooking Quality of North Dakota Durum Wheat | en_US |
| dc.type | Article | en_US |
| dc.description | The authors discuss the cooking quality of North Dakota durum wheat to be used for the production of macaroni noodles. If the grain preforms poorly in their cooking properties, then sales will decrease. This paper summarizes the cooking quality of a number of new durum varieties in comparison with Sentry and Mindum, which are two standard accepted varieties. | |
| dc.date.accessioned | 2015-06-02T22:03:12Z | |
| dc.date.available | 2015-06-02T22:03:12Z | |
| dc.date.issued | 1958 | |
| dc.identifier.uri | http://hdl.handle.net/10365/25067 | |
| dc.creator.author | Harris, R. H. | |
| dc.creator.author | Sibbitt, L. D. | |
| dc.relation.ispartof | Farm Research; 20:6; Jul/Aug 1958 | |
