Ekmeklik buğdayda (Triticum aestivum L.) ekim sıklığının tane iriliği ve bazı kalite parametreleri üzerine etkisinin incelenmesi
AC Sönmez, M Olgun - Türk Tarım ve Doğa Bilimleri Dergisi, 2019 - dergipark.org.tr
Bu araştırmada 4 farklı (350, 500, 650 ve 800 tohum m-2) ekim sıklığı (ES) uygulamasının 6
ekmeklik buğday çeşidinin (Alpu01, Atay85, Bezostaja1, Harmankaya99, Sönmez01 ve …
ekmeklik buğday çeşidinin (Alpu01, Atay85, Bezostaja1, Harmankaya99, Sönmez01 ve …
Determination of Yield, Yield Components, and some Quality Parameters of Bread Wheat (hexaploid) Cultivars with Different Origin in Arid Agricultural Conditions
A Sirat - Gesunde Pflanzen, 2023 - Springer
There is need to breed wheat cultivars that are important in human nutrition with high seed
yields and improved quality in terms of consumption. This study was conducted at …
yields and improved quality in terms of consumption. This study was conducted at …
Examining bread/biscuit quality features in wheat (Triticum aestivum L.) genotypes by Raman spectroscopy
In this study, the quality characteristics of wheat varieties with bread/biscuit character were
determined by Conditional Formatting, Path Analysis and Raman Spectroscopy. In this …
determined by Conditional Formatting, Path Analysis and Raman Spectroscopy. In this …
Effects of foliar urea, potassium and zinc sulphate treatments before and after flowering on GlutoPeak, some protein quality and farinograph properties of wheat.
Nitrogen and sulphur application has a significant effect on the quality and quantity of
storage proteins of wheat which affect the bread making process. In this study, effect of foliar …
storage proteins of wheat which affect the bread making process. In this study, effect of foliar …
[PDF][PDF] Examining Bread/Biscuit Qua Genotypes by Raman Spectros
M Olgun, Y Karaduman, OS Arpacıoğlu, A Murat - academia.edu
In this study, the quality characteristic Conditional Formatting, Path Analysis an and Adv.
Line genotypes were used. diameter, zeleny sedimentation, SRC la relative mobility index …
Line genotypes were used. diameter, zeleny sedimentation, SRC la relative mobility index …
GLUTOMATİK 4+ 2 SİSTEMİ İLE GLUTEN İNDEKS PARAMETRESİNE YENİ BİR BAKIŞ
Ç Özer, SS Ünal - Gıda, 2020 - dergipark.org.tr
Buğday ve unlardaki toplam protein içindeki gluten fraksiyonu esas olarak hamurun reolojik
ve teknolojik özelliklerinden sorumlu olup üzerinde çok geniş araştırmalar yapılmıştır …
ve teknolojik özelliklerinden sorumlu olup üzerinde çok geniş araştırmalar yapılmıştır …
A new prospect to gluten index parameter with glutomatic 4+ 2.
Ç Özer, SS Ünal - 2020 - cabidigitallibrary.org
Extensive research has been carried out on the gluten fraction in the total protein in wheat
and flours, which is mainly responsible for the rheological and technological properties of …
and flours, which is mainly responsible for the rheological and technological properties of …
Yapraktan Üre, Potasyum Sülfat ve Çinko Sülfat Uygulamalarının Ekmeklik Buğdayın Glutopeak, Bazı Protein Kalitesi ve Farinograf Özellikleri Üzerine Etkisi
H Barut, Y Karaduman, A Akın… - Turkish Journal of …, 2019 - agrifoodscience.com
Nitrogen and sulphur application has a significant effect on the quality and quantity of
storage proteins of wheat which affect the bread making process. In this study, effect of foliar …
storage proteins of wheat which affect the bread making process. In this study, effect of foliar …