Triticum durum

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Related to Triticum durum: Triticum aestivum, Triticum dicoccum, durum wheat
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Noun1.Triticum durum - wheat with hard dark-colored kernels high in gluten and used for bread and pastaTriticum durum - wheat with hard dark-colored kernels high in gluten and used for bread and pasta; grown especially in southern Russia, North Africa, and northern central North America
wheat - annual or biennial grass having erect flower spikes and light brown grains
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References in periodicals archive ?
Diallel cross analysis in durum wheat (Triticum durum Desf.): identification of best parents for some kernel physical features.
Two Bread wheat (Triticum aestivum, local names: Dariyel and Karatopak) and two Durum wheat (Triticum durum, local names: BurgosBurgos and Zenit) varieties were used in this study.
Molecular characterization of genetic diversity in some durum wheat (Triticum durum Desf.) in Palestine.
Effect of salt and osmotic stresses on germination in durum wheat (Triticum durum Desf.).
Effect of drought stress on some physiological parameters, yield, yield components of durum (Triticum durum desf.) and bread (Triticum aestivum L.) wheat genotypes.
Durum wheat (Triticum durum Desf.) is a traditional crop included in most dishes and food products consumed in the Mediterranean basin.
Phosphorus, zinc and soil interaction on the uptake of zinc and iron by wheat (Triticum durum Desf.).
First, to make hardy pasta that can be dried and stored for long periods of time, the best flour comes from hard winter wheat (Triticum durum), also known as durum wheat (from the Latin durum for "hard").
Mendelian inheritance of tan spot (Pyrenophora tritici-repentis) in selected genotypes of durum wheat (Triticum durum).
It is commonly known that the quality of pasta manufactured from pure durum wheat semolina (Triticum durum) is superior to that made from common wheat (Triticum aestivum) or a mixture of both these classes of wheat.