| dc.publisher | North Dakota State University | |
| dc.rights | North Dakota State University | en |
| dc.title | Cereal Chemistry at NDSU... Approaching a New Plateau; Exploring Broader Horizons | en |
| dc.type | Article | en_US |
| dc.source | Farm Research; 42:3; Nov/Dec 1984 | |
| dc.description | In 1984, the Department of Cereal Chemistry and Technology at North Dakota State University was approaching a new plateau in its evolution of service and research that started nearly 80 years ago when the Department of Milling and Baking was established by the North Dakota Legislature to evaluate the milling and baking quality of hard red spring wheat. The article goes on discuss various aspects of agricultural products in the state. | |
| dc.date.accessioned | 2009-12-09T17:07:19Z | |
| dc.date.available | 2009-12-09T17:07:19Z | |
| dc.date.issued | 1984 | |
| dc.identifier.uri | http://hdl.handle.net/10365/6920 | |
| dc.creator | Moran, Gary | |
| dc.subject.lcsh | North Dakota State University. | en_US |
| dc.subject.lcsh | Grain crops | en_US |
| dc.subject.lcsh | Foods | en_US |
| dc.creator.author | Moran, Gary | |
| dc.relation.ispartof | Farm Research; 42:3; Nov/Dec 1984 | |
