NALT

Termo preferencial

hard red spring wheat

Product

The wheat class that contains the highest percentage of proteins, making it an excellent bread wheat, with superior milling and baking characteristics; chiefly grown in Montana, North Dakota, South Dakota, and Minnesota; seeded in the spring, and may have a hard or soft endosperm.

wheat classes

Field 001 in MARC Authority Format

17695

espanhol

trigo rojo de primavera

URI

https://lod.nal.usda.gov/nalt/44616

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Criado 1/19/06, última modificação 11/30/12