VIC ... High Yielding, Strong Gluten Durum

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dc.creatorMiller, J. D.
dc.creatorDonnelly, B. J.
dc.creatorQuick, J. S.
dc.creator.authorMiller, J. D.
dc.creator.authorDonnelly, B. J.
dc.creator.authorQuick, J. S.
dc.date.accessioned2009-06-24T15:33:40Z
dc.date.available2009-06-24T15:33:40Z
dc.date.issued1979
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.identifier.urihttps://hdl.handle.net/10365/5221
dc.publisherNorth Dakota State University
dc.relation.ispartofFarm Research; 37:2; Sep/Oct 1979
dc.rightsNorth Dakota State Universityen
dc.sourceFarm Research; 37:2; Sep/Oct 1979
dc.subject.lcshDurum wheaten_US
dc.subject.lcshVarietiesen_US
dc.titleVIC ... High Yielding, Strong Gluten Durumen
dc.typeArticleen_US

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Farm Research; 37:2; Sep/Oct 1979