| QUALITY | Protein, Grain | Content of protein (corrected to 12.5% moisture basis) in the whole wheat grain samples. | 12.3 | | |
| QUALITY | Protein, Grain | Content of protein (corrected to 12.5% moisture basis) in the whole wheat grain samples. | 13.1 | | |
| QUALITY | Protein, Grain | Content of protein (corrected to 12.5% moisture basis) in the whole wheat grain samples. | 13.19 | | |
| QUALITY | Protein, Grain | Content of protein (corrected to 12.5% moisture basis) in the whole wheat grain samples. | 14.7 | | |
| QUALITY | Protein, Grain | Content of protein (corrected to 12.5% moisture basis) in the whole wheat grain samples. | 15.71 | | |
| QUALITY | SDS-Sedimentation, Whole meal Index | SDS sedimentation divided by percent whole grain protein | 0.81 | | |
| QUALITY | SDS-Sedimentation, Whole meal Index | SDS sedimentation divided by percent whole grain protein | 0.92 | | |
| QUALITY | SDS-Sedimentation, Whole meal Index | SDS sedimentation divided by percent whole grain protein | 0.97 | | |
| QUALITY | SDS-Sedimentation, Whole meal Index | SDS sedimentation divided by percent whole grain protein | 1.1 | | |
| QUALITY | SDS-Sedimentation, Whole meal | The degree of sedimentation of wheat meal suspended in a lactic acid-sodium dodecyl sulfate (SDS) medium during a standard time of settling estimating gluten-protein overall quality. | 10 | | |
| QUALITY | SDS-Sedimentation, Whole meal | The degree of sedimentation of wheat meal suspended in a lactic acid-sodium dodecyl sulfate (SDS) medium during a standard time of settling estimating gluten-protein overall quality. | 10.75 | | |
| QUALITY | SDS-Sedimentation, Whole meal | The degree of sedimentation of wheat meal suspended in a lactic acid-sodium dodecyl sulfate (SDS) medium during a standard time of settling estimating gluten-protein overall quality. | 13.5 | | |
| QUALITY | SDS-Sedimentation, Whole meal | The degree of sedimentation of wheat meal suspended in a lactic acid-sodium dodecyl sulfate (SDS) medium during a standard time of settling estimating gluten-protein overall quality. | 14.5 | | |
| QUALITY | SDS-Sedimentation, Whole meal | The degree of sedimentation of wheat meal suspended in a lactic acid-sodium dodecyl sulfate (SDS) medium during a standard time of settling estimating gluten-protein overall quality. | 15.25 | | |
| QUALITY | Semolina color, Minolta (B) | Semolina flour color (B) determined by Minolta colorometer | 16 | | |
| QUALITY | Semolina color, Minolta (B) | Semolina flour color (B) determined by Minolta colorometer | 16.8 | | |
| QUALITY | Semolina color, Minolta (B) | Semolina flour color (B) determined by Minolta colorometer | 17.5 | | |
| QUALITY | Semolina color, Minolta (B) | Semolina flour color (B) determined by Minolta colorometer | 17.65 | | |
| QUALITY | Semolina color, Minolta (B) | Semolina flour color (B) determined by Minolta colorometer | 20.2 | | |
| WGSS-ReferenceSets | Elite Durum | Elite Durum | Best Early CIMMYT ELITE | | |