Lloyd ... A Strong Gluden Semidwarf Durum

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dc.creatorDick, J. W.
dc.creatorMiller, J. D.
dc.creatorQuick, J. S.
dc.creatorCantrell, R. G.
dc.creator.authorDick, J. W.
dc.creator.authorMiller, J. D.
dc.creator.authorQuick, J. S.
dc.creator.authorCantrell, R. G.
dc.date.accessioned2009-07-27T23:57:44Z
dc.date.available2009-07-27T23:57:44Z
dc.date.issued1983
dc.descriptionThe article is a description of the variety of strong, gluten, semi-dwarf durum wheat. It's cooking characteristics are given. the breeding history, performance trials, stem rust resistance, wheat, milling and spaghetti quality, biological description and seed production are addressed. Lloyd was compared to various other varieties of other durum on several key points. Lloyd compared well.
dc.identifier.urihttps://hdl.handle.net/10365/5543
dc.publisherNorth Dakota State University
dc.relation.ispartofFarm Research; 41:2; Sep/Oct 1983
dc.rightsNorth Dakota State Universityen
dc.sourceFarm Research; 41:2; Sep/Oct 1983
dc.subject.lcshVarietiesen_US
dc.subject.lcshDurum wheaten_US
dc.titleLloyd ... A Strong Gluden Semidwarf Durumen
dc.typeArticleen_US

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Farm Research; 41:2; Sep/Oct 1983