Dining Services transitions to healthier options with whole-grain flour

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dc.contributor.authorGehrt, Katieen
dc.coverage.spatialBlacksburg, Va.en
dc.date.accessioned2015-10-29T21:39:47Zen
dc.date.available2015-10-29T21:39:47Zen
dc.date.issued2010-03-03en
dc.description.abstractVirginia Tech's Dining Services has introduced a new flour high in whole grains that makes some foods in the dining centers even more nutritious.en
dc.format.mimetypetext/htmlen
dc.identifier.urihttp://hdl.handle.net/10919/62842en
dc.publisherVirginia Tech. University Relationsen
dc.rightsIn Copyrighten
dc.rights.holderVirginia Tech. University Relationsen
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectDivision of Student Affairsen
dc.titleDining Services transitions to healthier options with whole-grain flouren
dc.typePress releaseen
dc.type.dcmitypeTexten
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