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Cereal Chemistry at NDSU... Approaching a New Plateau; Exploring Broader Horizons

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dc.contributor.author Moran, Gary
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
dc.source ND Farm Research: Vol. 42, No.3, p. 03-04; p. 08 & 24 en
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 2009-12-09T17:07:19Z
dc.identifier.uri http://hdl.handle.net/10365/6920
dc.date 1984 en
dc.subject Grain crops en
dc.subject Foods en
dc.subject North Dakota State University en

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