| dc.publisher | North Dakota State University | |
| dc.rights | North Dakota State University | en |
| dc.title | VIC ... High Yielding, Strong Gluten Durum | en |
| dc.type | Article | en_US |
| dc.source | Farm Research; 37:2; Sep/Oct 1979 | |
| dc.description | 'Vic' (CI 17789) is a durum wheat cultivar (variety) developed by the North Dakota Agricultural Experiment Station, North Dakota State University, in cooperation with Agricultural Research, Science and Education Administration, the U. S. Department of Agriculture. Vic combines high grain yield and strong gluten characteristics. Gluten strength gives superior cooked firmness to various pasta products made from durum semolina. The improved yielding ability and strong gluten of Vic should make it a potential replacement for all presently grown normal height cultivars. Vic was developed in only six years from the final cross by utilizing early generation (F 3) yield and quality testing and three years of winter nurseries. | en |
| dc.date.accessioned | 2009-06-24T15:33:40Z | |
| dc.date.available | 2009-06-24T15:33:40Z | |
| dc.date.issued | 1979 | |
| dc.identifier.uri | http://hdl.handle.net/10365/5221 | |
| dc.creator | Miller, J. D. | |
| dc.creator | Donnelly, B. J. | |
| dc.creator | Quick, J. S. | |
| dc.subject.lcsh | Durum wheat | en_US |
| dc.subject.lcsh | Varieties | en_US |
| dc.creator.author | Miller, J. D. | |
| dc.creator.author | Donnelly, B. J. | |
| dc.creator.author | Quick, J. S. | |
| dc.relation.ispartof | Farm Research; 37:2; Sep/Oct 1979 | |
