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Identification and evaluation of alveograph dough parameters of some bread wheat (Triticum aestivum L.) genotypes

Year 2018, Volume: 31 Issue: 2, 161 - 168, 01.08.2018
https://doi.org/10.29136/mediterranean.412208

Abstract

Alveograph analysis has long been one of the important methods in determination of bread making quality of wheat genotypes. Sixty-four bread wheat genotypes were analyzed for five alveograph parameters including alveograph energy (W, 10-4 joule) (AE), dough strength (P, mm), elasticity (L, mm) index of swelling (G, cm3), alveograph configuration ratio (P/L), protein content (PC) and hardness (HRD). Genotype means of AE ranged from 155.4 x10-4 J to 444.7 x10-4 J. Ocoroni86/Pewit3 reached the highest AE value with 444.7 x10-4 J. Pamukova-97 was in the same statistical group with 426.5 x10-4 J AE value. Genotype means of P ranged from 50.0 mm to 162.9 mm. Aköz/Galil had the highest P value with162.9 mm. Genotype means of L ranged from 40.6 mm to 180.8 mm. Sunco/Pastor had the highest L value with 180.8 mm. Genotype means of G ranged from 14.35 cm3 to 29.98 cm3. Sunco/Pastor had the highest G value with 29.98 cm3. Genotype means of P/L ranged from 0.29 to 3.77. Aköz/Galil had the highest P/L rate with 3.77. The genotype means of protein content (PC) ranged from 10.6% to 14.2%. Genotypes with 13% or more PC in this study were Pamukova-97/Arostor, Pewit-3, Aldane and Ocoroni-86/Pewit-3. The mean HRD values of the genotypes ranged from 46.5% to 68.0. The sisters of Adana-99/Sultan-95 (Genotypes 16 and 17) and Pamukova-97/Sönmez were the hardest grained genotypes in the study. The produced information will be useful for bread wheat breeding programs attempting to improve high quality bread wheat cultivars.




References

  • Aktaş H, Baloch S (2017) Allelic variations of glutenin subunits and their association with quality traits in bread wheat genotypes. Turkish Journal of Agriculture and Forestry 41: 127-134.
  • Aldovrandi L, Vitali F (1995) Criteria for evaluation of common wheat by the milling industry, (Criteri di valutazione del frumento tenero da parte dell’industria molitoria), Molini d’Italia 46(3): 16-19 (in Italian).
  • Anonymous (2000) American Association of Cereal Chemists, Approved Methods of the AACC, 10th ed., Method No: 26-21, 26-31, 46-30, 55-30. The Association: St. Paul. MN, USA.
  • Anonymous (2013) JMP® Version 11, 2013, SAS Institute Inc., Cary, NC, USA.
  • Aydoğan S, Akçacık AG, Şahin M, Kaya Y, Koç H, Görgülü MN (2012) Ekici M., Determination of the relations between rheological properties of wheat flour which measured with alveograph, farinograph and mixograph. Süleyman Demirel Üniversitesi. Ziraat Fakültesi Dergisi 7(1): 74-82. (in Turkish with English abstract).
  • Aydoğan S, Göçmen Akçacık A, Şahin M, Önmez H, Demir B, Yakışır E (2013) Ekmeklik buğday çeşitlerinde fizikokimyasal ve reolojik özelliklerin belirlenmesi. Determination of Physicochemical and Rheological Properties of Bread Wheat Varieties Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi, 22(2): 74-85. (in Turkish with English abstract). Bailey CH (1940) Extensimeters, in Physical Tests of Flour Quality, Food Research Institute 16:(6) Stanford University, Palo Alto, CA, 1940. http://ageconsearch.umn.edu/record/142683/files/wheat-1940-03-16-06.pdf (accessed-11 March 2016) pp. 280.
  • Bettge A, Rubenthaler GL, Pomeranz Y (1989) Alveograph algorithms to predict functional properties of in bread and cookie baking. Cereal Chemistry 66: 81–86.
  • Bettge A, Morris CF, Greenblatt GA (1995) Assessing genotypic softness in single wheat kernels using starch granule associated friabilin as a biochemical marker. Euphytica 86: 65-72.
  • Bilgin O, Korkut KZ (2005) Determination of Some Bread Quality and Grain Yield Characters in Bread Wheat (Triticum aestivum L.). International Journal of Agriculture and Biology 7(1): 125-128.
  • Bloksma AH (1957) The use of the Chopin alveograph for determining the baking value of flours, (L'emploi de l'alveographe Chopin pour la determination de la valeur boulangere des farines). Industries Alimentaires et Agricoles (Paris) 74: 653 (in French).
  • Bordes J, Branlard G, Oury FX, Charmet G, Balfourier F (2008) Agronomic characteristics, grain quality and flour rheology of 372 bread wheats in a worldwide core collection. Journal of Cereal Science 48 (3): 569-579.
  • Boros N, Tarjan Z, Mars E, Borbely M, Gyori Z (2009) Comparison of alveograph and extensigraph properties of winter wheat samples. Acta Agraria Debreceniensis (Agrártudományi Közlemények) 36: 27-30.
  • Chen J, D'Appolonia BL (1985) Alveograph studies on hard red spring wheat flour, Cereal Food World 30: 862.
  • Chopin M (1921) Relationship between the propriety of flour pastes and bakery, (Relations entre les proprieties mccaniques des pates de farine et la panification), (Bulletin de la Societe D'encouragement Pour L'industrie Nationale), Bulletin of the National Industry Incentive Society 133: 261-73 (in French).
  • Chopin M (1927) Determination of baking value of wheat by measure of specific energy of deformation of dough. Cereal Chemistry 4 (1927) 1-13.
  • Codina GG, Gutt S, Gutt G, Mironeasa S (2011) Alveograph as A Rheological Tool to Predict The Quality Characteristics of Wheat Flour, Annals of DAAAM for 2011, Proceedings of the 22nd International DAAAM Symposium 22(1): 1027-1028.
  • Codină GG, Mironeasa S, Bordei D, Leahu A (2010) Mixolab versus alveograph and falling number. Czech Journal of Food Science 28(3): 185–191.
  • Dehghani D, Omidi H, Sabaghnia N (2008) Graphic Analysis of Trait Relations of Canola (Brassica napus L) Using Biplot Method. Agronomy Journal 100: 760-764.
  • Dehghani H, Dvorak J, Sabaghnia N (2012) Graphic Analysis of Biomass and Seed Yield of Beard Wheat in Salt Stress Condition. Annal. Biol. Res., 3(9): 4246-4253.
  • Faridi HA, Rasper VF (1987) The Alveograph Handbook, American Association of Cereal Chemistry St. Paul, MN.
  • Hadnađev DT, Pojić M, Hadnađev M, Torbica A (2011) The Role of Empirical Rheology in Flour Quality Control, in Wide Spectra of Quality Control, Isin Akyar (Ed.), ISBN: 978-953-307-683-6, InTech, Rijeka, Croatia.(http://www.intechopen.com/books/wide-spectra-of-quality-control/therole-of-empirical-rheology-in-flour-quality-control) (accessed 11 March 2016).
  • Hruskova M, Famera O (2003) Evaluation of Wheat Flour Characteristics by the Alveo-Consistograph. Polish Journal of Food and Nutrition Sciences 12/53: (2) 25-28.
  • ICC (2008) International Association for Cereal Chemistry (ICC), Method No:121, Vienna.
  • Indrani D, Manohar RS, Rajiv J, Rao GV (2007) Alveograph as a tool to assess the quality characteristics of wheat flour for parotta making. Journal of Food Engineering 78: 202–1206.
  • Kaya Y, Akçura M (2014) Effects of genotype and environment on grain yield and quality traits in bread wheat (T. aestivum L.) Food Science and Technology (Campinas) 34(2): 386-393.
  • Kaya Y, Şahin M (2015) Non-parametric stability analyses of dough properties in wheat. Food Science and Technology (Campinas) 35(3): 509-515.
  • Khattak S, D’Appolina RH, Banasik OJ (1974) Use of the alveograph for quality evaluation of HRS wheat. Cereal Chemistry 51: 355–351.
  • Köksel H, Sivri D, Özboy Ö, Başman A, Karaca H (2000) Hububat Laboratuar El Kitabı (Cereal Laboratory Manual). Hacettepe Üniv. Mühendislik Fakültesi yayınları No: 47, Ankara. (in Turkish).
  • Mailhot WC, Patton JC (1988) Criteria of flour quality. In Y. Pomeranz (Ed.), Wheat: Chemistry and Technology (Vol. II, pp. 69-90). St. Paul: AACC.
  • Maghirang EB, Lookhart GL, Bean SR, Pierce RO, Xie F, Caley MS, Wilson JD, Seabourn BW, Ram MS, Park SH, Chung OK, Dowell FE (2006) Comparison of Quality Characteristics and Breadmaking Functionality of Hard Red Winter and Hard Red Spring Wheat. Cereal Chemistry 83(5): 520–528.
  • Mishra CN, Tiwarı V, Satish-Kumar VG, Gupta V, Kumar A, Sharma I (2015) Genetic Diversity and Genotype by Trait Analysis for Agromorphological and Physiological Traits of Wheat (Triticum aestivum L.). SABRAO Journal of Breeding and Genetics 47(1): 40-48.
  • Mironeasa S, Codina GG (2013) Alveograph dough rheological parameters related to wheat flour analytical characteristics using Principal Component Analysis, Advances in Environmental Technologies, Agriculture, Food and Animal Science, Proceedings of the 2nd International Conference on Agricultural Science, Biotechnology, Food and Animal Science (ABIFA '13), Brasov, Romania, June 1-3 pp. 241-246.
  • Osella CA, Robutti J, Sanchez HD, Borras F, De la Torre MA (2008) Dough Properties Releated to Baking Quality using Principal Component Analysis. Cienciay Tecnologia Alimentaria 6(2): 95-100.
  • Pagani MA, Lucisano M, Mariotti M (2006) Italian bakery, In Y. H. Hui (Ed.), Bakery Products Quality and Technology Ames: Blackwell Publishing. pp. 527-560.
  • Pena RJ (2002) Wheat For Bread And Other Foods. Bread Wheat Improvement and Production, Ed: BC Curtis, S Rajaram, HG Macpherson, FAO Plant Production and Protection Series No. 30. FAO pp. 543-556.
  • Rasper VF, Pico ML, Fulcher RG (1986) Alveography in quality assessment of soft white winter wheat cultivars. Cereal Chemistry 63: 395–400.
  • Salmanowicz BP, Adamski T, Surma M, Kaczmarek Z, Karolina K, Kuczyńska A, Banaszak Z, Ługowska B, Majcher M, Obuchowski W (2012) The Relationship between Grain Hardness, Dough Mixing Parameters and Bread-Making Quality in Winter Wheat. International Journal of Molecular Science 13(4): 4186–4201.
  • Şahin M, Aydoğan S, Akçacık AG, Taner S (2009) The evaluation on alveograph analysis of some bread wheat genotypes improved for the Central Anatolia. Jounal of Crop Research 2: 1–9. (in Turkish with English abstract).
  • Rasper VF, Pico ML, Fulcher RG (1986) Alveography in quality assessment of soft white winter wheat cultivars, Cereal Chemistry 63: 395–400.
  • Williams PC, Sobering DC (1986) Attempts at standardization of hardness testing of wheat. I. Grinding/sieving (particle size index) method. Cereal Foods Worlds 31(5): 359-364.
  • Williams P, El-Haramein FJ, Nakkoul H, Rihavi S (1988) Crop Quality Evaluation Methods and Guidelines, International Center for Agricultural Research in the Dry Areas, ICARDA, Aleppo, Syria, s. 6-8.
  • Pomeranz Y (1987) Modern Cereal Science and Technology p: 486. VGH Publishers, Inc., 1987.
  • Yan W, Tinker NA (2005) An integrated system of biplot analysis for displaying, interpreting and exploring genotype–by-environment interactions. Crop Science 45: 1004-1016.

Bazı ekmeklik buğday (Triticum aestivum L.) genotiplerinin alveograf hamur parametrelerinin tespiti ve değerlendirilmesi

Year 2018, Volume: 31 Issue: 2, 161 - 168, 01.08.2018
https://doi.org/10.29136/mediterranean.412208

Abstract

Buğday genotiplerinin ekmek yapım kalitesinin belirlenmesinde alveografik analizler uzun süredir önemli yöntemlerden biri olmuştur. Alveograf enerjisi (W, 10-4 joule) (AE), hamur mukavemeti (P, mm), esneklik (L, mm), şişme indeksi (G, cm3), alveograf dahil olmak üzere beş alveograf parametresi için altmış dört ekmeklik buğday genotipi analiz edilmiştir. Alveograf konfigürasyon oranı (P/L), protein içeriği (PC) ve sertlik (HRD). AE genotip ortalamaları 155.4 ile 444.7x10-4 J arasındadır. Ocoroni86/Pewit3, 444.7 x10-4 J ile en yüksek AE değerine ulaşmıştır. Pamukova-97, 426.5 x10-4 J AE değeriyle aynı istatistik grubunda yer almıştır. P genotip ortalamaları 50.0 mm ile 162.9 mm arasındadır. Aköz/Galil, 162.9 mm ile en yüksek P değerine sahip bulunmuştur. L genotip ortalamaları 40.6 mm'den 180.8 mm'ye kadar değişmiştir. Sunco/Pastor, 180.8 mm ile en yüksek L değerine sahip olmuştur. G genotip ortalamaları 14.35 cm3 ile 29.98 cm3 arasındadır. Sunco/Pastor 29.98 cm3 ile en yüksek G değerine sahip bulunmuştur. P/L oranı genotip ortalamaları 0.29 ila 3.77 arasında belirlenmiştir. Aköz/Galil 3.77 ile en yüksek P/L oranına sahip bulunmuştur. Protein içeriğinin (PC) genotip ortalamaları % 10.6 ile % 14.2 arasında belirlenmiştir. Bu çalışmada % 13 veya daha fazla PC içeren genotipler, Pamukova-97/Arostor, Pewit-3, Aldane ve Ocoroni-86/Pewit-3 olmuştur. Genotiplerin ortalama HRD değerleri % 46.5 ile 68.0 arasında değişmektedir. Kardeş hatlar Adana-99/Sultan-95 (Genotipler 16 ve 17) ve Pamukova-97/Sönmez çalışmadaki en sert genotipler olarak belirlenmiştir. Elde edilen bilgiler, yüksek kaliteli ekmeklik buğday çeşitlerini geliştirmede yoğun çaba harcayan buğday yetiştirme programları için çok yararlı olacaktır.

References

  • Aktaş H, Baloch S (2017) Allelic variations of glutenin subunits and their association with quality traits in bread wheat genotypes. Turkish Journal of Agriculture and Forestry 41: 127-134.
  • Aldovrandi L, Vitali F (1995) Criteria for evaluation of common wheat by the milling industry, (Criteri di valutazione del frumento tenero da parte dell’industria molitoria), Molini d’Italia 46(3): 16-19 (in Italian).
  • Anonymous (2000) American Association of Cereal Chemists, Approved Methods of the AACC, 10th ed., Method No: 26-21, 26-31, 46-30, 55-30. The Association: St. Paul. MN, USA.
  • Anonymous (2013) JMP® Version 11, 2013, SAS Institute Inc., Cary, NC, USA.
  • Aydoğan S, Akçacık AG, Şahin M, Kaya Y, Koç H, Görgülü MN (2012) Ekici M., Determination of the relations between rheological properties of wheat flour which measured with alveograph, farinograph and mixograph. Süleyman Demirel Üniversitesi. Ziraat Fakültesi Dergisi 7(1): 74-82. (in Turkish with English abstract).
  • Aydoğan S, Göçmen Akçacık A, Şahin M, Önmez H, Demir B, Yakışır E (2013) Ekmeklik buğday çeşitlerinde fizikokimyasal ve reolojik özelliklerin belirlenmesi. Determination of Physicochemical and Rheological Properties of Bread Wheat Varieties Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi, 22(2): 74-85. (in Turkish with English abstract). Bailey CH (1940) Extensimeters, in Physical Tests of Flour Quality, Food Research Institute 16:(6) Stanford University, Palo Alto, CA, 1940. http://ageconsearch.umn.edu/record/142683/files/wheat-1940-03-16-06.pdf (accessed-11 March 2016) pp. 280.
  • Bettge A, Rubenthaler GL, Pomeranz Y (1989) Alveograph algorithms to predict functional properties of in bread and cookie baking. Cereal Chemistry 66: 81–86.
  • Bettge A, Morris CF, Greenblatt GA (1995) Assessing genotypic softness in single wheat kernels using starch granule associated friabilin as a biochemical marker. Euphytica 86: 65-72.
  • Bilgin O, Korkut KZ (2005) Determination of Some Bread Quality and Grain Yield Characters in Bread Wheat (Triticum aestivum L.). International Journal of Agriculture and Biology 7(1): 125-128.
  • Bloksma AH (1957) The use of the Chopin alveograph for determining the baking value of flours, (L'emploi de l'alveographe Chopin pour la determination de la valeur boulangere des farines). Industries Alimentaires et Agricoles (Paris) 74: 653 (in French).
  • Bordes J, Branlard G, Oury FX, Charmet G, Balfourier F (2008) Agronomic characteristics, grain quality and flour rheology of 372 bread wheats in a worldwide core collection. Journal of Cereal Science 48 (3): 569-579.
  • Boros N, Tarjan Z, Mars E, Borbely M, Gyori Z (2009) Comparison of alveograph and extensigraph properties of winter wheat samples. Acta Agraria Debreceniensis (Agrártudományi Közlemények) 36: 27-30.
  • Chen J, D'Appolonia BL (1985) Alveograph studies on hard red spring wheat flour, Cereal Food World 30: 862.
  • Chopin M (1921) Relationship between the propriety of flour pastes and bakery, (Relations entre les proprieties mccaniques des pates de farine et la panification), (Bulletin de la Societe D'encouragement Pour L'industrie Nationale), Bulletin of the National Industry Incentive Society 133: 261-73 (in French).
  • Chopin M (1927) Determination of baking value of wheat by measure of specific energy of deformation of dough. Cereal Chemistry 4 (1927) 1-13.
  • Codina GG, Gutt S, Gutt G, Mironeasa S (2011) Alveograph as A Rheological Tool to Predict The Quality Characteristics of Wheat Flour, Annals of DAAAM for 2011, Proceedings of the 22nd International DAAAM Symposium 22(1): 1027-1028.
  • Codină GG, Mironeasa S, Bordei D, Leahu A (2010) Mixolab versus alveograph and falling number. Czech Journal of Food Science 28(3): 185–191.
  • Dehghani D, Omidi H, Sabaghnia N (2008) Graphic Analysis of Trait Relations of Canola (Brassica napus L) Using Biplot Method. Agronomy Journal 100: 760-764.
  • Dehghani H, Dvorak J, Sabaghnia N (2012) Graphic Analysis of Biomass and Seed Yield of Beard Wheat in Salt Stress Condition. Annal. Biol. Res., 3(9): 4246-4253.
  • Faridi HA, Rasper VF (1987) The Alveograph Handbook, American Association of Cereal Chemistry St. Paul, MN.
  • Hadnađev DT, Pojić M, Hadnađev M, Torbica A (2011) The Role of Empirical Rheology in Flour Quality Control, in Wide Spectra of Quality Control, Isin Akyar (Ed.), ISBN: 978-953-307-683-6, InTech, Rijeka, Croatia.(http://www.intechopen.com/books/wide-spectra-of-quality-control/therole-of-empirical-rheology-in-flour-quality-control) (accessed 11 March 2016).
  • Hruskova M, Famera O (2003) Evaluation of Wheat Flour Characteristics by the Alveo-Consistograph. Polish Journal of Food and Nutrition Sciences 12/53: (2) 25-28.
  • ICC (2008) International Association for Cereal Chemistry (ICC), Method No:121, Vienna.
  • Indrani D, Manohar RS, Rajiv J, Rao GV (2007) Alveograph as a tool to assess the quality characteristics of wheat flour for parotta making. Journal of Food Engineering 78: 202–1206.
  • Kaya Y, Akçura M (2014) Effects of genotype and environment on grain yield and quality traits in bread wheat (T. aestivum L.) Food Science and Technology (Campinas) 34(2): 386-393.
  • Kaya Y, Şahin M (2015) Non-parametric stability analyses of dough properties in wheat. Food Science and Technology (Campinas) 35(3): 509-515.
  • Khattak S, D’Appolina RH, Banasik OJ (1974) Use of the alveograph for quality evaluation of HRS wheat. Cereal Chemistry 51: 355–351.
  • Köksel H, Sivri D, Özboy Ö, Başman A, Karaca H (2000) Hububat Laboratuar El Kitabı (Cereal Laboratory Manual). Hacettepe Üniv. Mühendislik Fakültesi yayınları No: 47, Ankara. (in Turkish).
  • Mailhot WC, Patton JC (1988) Criteria of flour quality. In Y. Pomeranz (Ed.), Wheat: Chemistry and Technology (Vol. II, pp. 69-90). St. Paul: AACC.
  • Maghirang EB, Lookhart GL, Bean SR, Pierce RO, Xie F, Caley MS, Wilson JD, Seabourn BW, Ram MS, Park SH, Chung OK, Dowell FE (2006) Comparison of Quality Characteristics and Breadmaking Functionality of Hard Red Winter and Hard Red Spring Wheat. Cereal Chemistry 83(5): 520–528.
  • Mishra CN, Tiwarı V, Satish-Kumar VG, Gupta V, Kumar A, Sharma I (2015) Genetic Diversity and Genotype by Trait Analysis for Agromorphological and Physiological Traits of Wheat (Triticum aestivum L.). SABRAO Journal of Breeding and Genetics 47(1): 40-48.
  • Mironeasa S, Codina GG (2013) Alveograph dough rheological parameters related to wheat flour analytical characteristics using Principal Component Analysis, Advances in Environmental Technologies, Agriculture, Food and Animal Science, Proceedings of the 2nd International Conference on Agricultural Science, Biotechnology, Food and Animal Science (ABIFA '13), Brasov, Romania, June 1-3 pp. 241-246.
  • Osella CA, Robutti J, Sanchez HD, Borras F, De la Torre MA (2008) Dough Properties Releated to Baking Quality using Principal Component Analysis. Cienciay Tecnologia Alimentaria 6(2): 95-100.
  • Pagani MA, Lucisano M, Mariotti M (2006) Italian bakery, In Y. H. Hui (Ed.), Bakery Products Quality and Technology Ames: Blackwell Publishing. pp. 527-560.
  • Pena RJ (2002) Wheat For Bread And Other Foods. Bread Wheat Improvement and Production, Ed: BC Curtis, S Rajaram, HG Macpherson, FAO Plant Production and Protection Series No. 30. FAO pp. 543-556.
  • Rasper VF, Pico ML, Fulcher RG (1986) Alveography in quality assessment of soft white winter wheat cultivars. Cereal Chemistry 63: 395–400.
  • Salmanowicz BP, Adamski T, Surma M, Kaczmarek Z, Karolina K, Kuczyńska A, Banaszak Z, Ługowska B, Majcher M, Obuchowski W (2012) The Relationship between Grain Hardness, Dough Mixing Parameters and Bread-Making Quality in Winter Wheat. International Journal of Molecular Science 13(4): 4186–4201.
  • Şahin M, Aydoğan S, Akçacık AG, Taner S (2009) The evaluation on alveograph analysis of some bread wheat genotypes improved for the Central Anatolia. Jounal of Crop Research 2: 1–9. (in Turkish with English abstract).
  • Rasper VF, Pico ML, Fulcher RG (1986) Alveography in quality assessment of soft white winter wheat cultivars, Cereal Chemistry 63: 395–400.
  • Williams PC, Sobering DC (1986) Attempts at standardization of hardness testing of wheat. I. Grinding/sieving (particle size index) method. Cereal Foods Worlds 31(5): 359-364.
  • Williams P, El-Haramein FJ, Nakkoul H, Rihavi S (1988) Crop Quality Evaluation Methods and Guidelines, International Center for Agricultural Research in the Dry Areas, ICARDA, Aleppo, Syria, s. 6-8.
  • Pomeranz Y (1987) Modern Cereal Science and Technology p: 486. VGH Publishers, Inc., 1987.
  • Yan W, Tinker NA (2005) An integrated system of biplot analysis for displaying, interpreting and exploring genotype–by-environment interactions. Crop Science 45: 1004-1016.
There are 43 citations in total.

Details

Primary Language English
Subjects Agricultural Engineering
Journal Section Makaleler
Authors

Mustafa Erkan Bayram

Kayıhan Z. Korkut

Publication Date August 1, 2018
Submission Date April 3, 2018
Published in Issue Year 2018 Volume: 31 Issue: 2

Cite

APA Bayram, M. E., & Korkut, K. Z. (2018). Identification and evaluation of alveograph dough parameters of some bread wheat (Triticum aestivum L.) genotypes. Mediterranean Agricultural Sciences, 31(2), 161-168. https://doi.org/10.29136/mediterranean.412208
AMA Bayram ME, Korkut KZ. Identification and evaluation of alveograph dough parameters of some bread wheat (Triticum aestivum L.) genotypes. Mediterranean Agricultural Sciences. August 2018;31(2):161-168. doi:10.29136/mediterranean.412208
Chicago Bayram, Mustafa Erkan, and Kayıhan Z. Korkut. “Identification and Evaluation of Alveograph Dough Parameters of Some Bread Wheat (Triticum Aestivum L.) Genotypes”. Mediterranean Agricultural Sciences 31, no. 2 (August 2018): 161-68. https://doi.org/10.29136/mediterranean.412208.
EndNote Bayram ME, Korkut KZ (August 1, 2018) Identification and evaluation of alveograph dough parameters of some bread wheat (Triticum aestivum L.) genotypes. Mediterranean Agricultural Sciences 31 2 161–168.
IEEE M. E. Bayram and K. Z. Korkut, “Identification and evaluation of alveograph dough parameters of some bread wheat (Triticum aestivum L.) genotypes”, Mediterranean Agricultural Sciences, vol. 31, no. 2, pp. 161–168, 2018, doi: 10.29136/mediterranean.412208.
ISNAD Bayram, Mustafa Erkan - Korkut, Kayıhan Z. “Identification and Evaluation of Alveograph Dough Parameters of Some Bread Wheat (Triticum Aestivum L.) Genotypes”. Mediterranean Agricultural Sciences 31/2 (August 2018), 161-168. https://doi.org/10.29136/mediterranean.412208.
JAMA Bayram ME, Korkut KZ. Identification and evaluation of alveograph dough parameters of some bread wheat (Triticum aestivum L.) genotypes. Mediterranean Agricultural Sciences. 2018;31:161–168.
MLA Bayram, Mustafa Erkan and Kayıhan Z. Korkut. “Identification and Evaluation of Alveograph Dough Parameters of Some Bread Wheat (Triticum Aestivum L.) Genotypes”. Mediterranean Agricultural Sciences, vol. 31, no. 2, 2018, pp. 161-8, doi:10.29136/mediterranean.412208.
Vancouver Bayram ME, Korkut KZ. Identification and evaluation of alveograph dough parameters of some bread wheat (Triticum aestivum L.) genotypes. Mediterranean Agricultural Sciences. 2018;31(2):161-8.

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