Abstract
'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.
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Claims 3
Claim · model-written summary
Vic combines high grain yield and strong gluten.
Verbatim
e0“Vic combines high grain yield and strong gluten characteristics.”
t0“Durum”
Claim · model-written summary
Gluten strength gives superior cooked firmness to pasta products.
Verbatim
e0“Vic combines high grain yield and strong gluten characteristics. Gluten strength gives superior cooked firmness to various pasta products made from durum semolina.”
t0“Durum”
Claim · model-written summary
The authors suggest Vic could replace normal height cultivars.
Verbatim
e0“Vic should make it a potential replacement for all presently grown normal height cultivars.”
t0“Durum”