2009-07-272009-07-271983https://hdl.handle.net/10365/5543The 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.North Dakota State UniversityVarietiesDurum wheatArticle