Research Article
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Year 2024, Volume: 8 Issue: 3, 571 - 580, 29.09.2024
https://doi.org/10.31015/jaefs.2024.3.10

Abstract

References

  • AACC (1990). American Association of Cereal Chemists, Approved Methods of The AACC, 8th ed.
  • Abedi, T., Alemzadeh, A. and Kazemeini, S. A. (2011). Wheat yield and grain protein response to nitrogen amount and timing. Australian Journal of Crop Science, 5(3), 330-336.
  • Akbaş, Ş., Coşkun, H. (2006). Tarhana üretimi ve özellikleri üzerine bir değerlendirme. Türkiye 9. Gıda Kongresi Bildiri Kitabı, Bolu, Türkiye, 703-706.
  • Aksu, F., Uran, H., Ünver, Alçay, A., Sertakan, S. (2012). Trakya Tarhanası. In: III. Geleneksel Gıdalar Sempozyumu. Konya, Türkiye, s. 669-671.
  • Al-Saadi, H., Zhang, Y., Chen, Y. and Wang, X. (2021). Effects of nitrogen management on flour end-use quality and selected physicochemical properties of bread wheat. Foods, 10(4), 782.
  • Anonymous (2001). TS 1728 ISO 1842. (2001). Meyve ve sebze ürünleri- Ph tayini, Türk Standardları Enstitüsü Necatibey Caddesi No.112 Bakanlıklar/Ankara.
  • Anonymous. (2007). Cereals, pulses and by-products-Determination of ash yield by incineration, ISO 2171, 11 s.
  • Anonymous. (2008a). Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method. TS EN ISO 21415-1, 20 s.
  • Anonymous. (2008b). Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method. TS EN ISO 21415-4, 15 s.
  • Anonymous (2012). Türk Gıda Kodeksi, Buğday Unu Tebliği. Tarım, Gıdave Hayvancılık Bakanlığı Tebliğ No: 99/1. Resmi Gazete 17.02.1999 - Sayı : 23614.
  • Anonymous (2013a). Wheat-Determination of the sedimentation index-Zeleny test. TS EN ISO 5529, 23 s.
  • Anonymous (2013b). Wheat, rye and their flours, durum wheat and durum wheat semolina -Determination of the falling number according to Hagberg-Perten. TS EN ISO 3093, 12 s.
  • Anonymous. (2014). Cereals and pulses - Determination of the nitrogen content and calculation of the crude protein content - Kjeldahl method. TS EN ISO 20483, 23 s.
  • Anonymous (2017). http://www.cimmyt.org/global-wheatresearch/. Available date: 11 August, 2023.
  • Anonymous (2019). Milled cereal products-Determination of fat acidity. ISO 7305, 8 s.
  • AOAC International. (2016). Official Methods of Analysis of AOAC International (20th ed.). Gaithersburg, MD: AOAC International.
  • Anonymous (2024). Ekmeklik Buğday Çeşitleri [Yakamoz çeşidi]. Doğu Akdeniz Tarımsal Araştırma Enstitüsü Müdürlüğü, Adana. https://arastirma.tarimorman.gov.tr/cukurovataem/Menu/25/Bugday-_-Ekmeklik-_-Makarnalik-_ Available date: 11 June, 2023.
  • Atasoy, R. (2018). Çeşitli tahıl ve bakliyat unlarıyla üretilen tarhanaların fizikokimyasal, mikrobiyolojik ve besinsel niteliklerinin araştırılması. Yüksek Lisans Tezi, Kastamonu Üniversitesi, Kastamonu. 90 s.
  • Blandino, A., Al-Aseeri, M.E., Pandiella, S.S., Cantero, B., Webb, C. (2003). Cereal-based fermented foods and beverages. Food Research International, 36(6), 527-543.
  • Collings, G.H. (1947). Commercial Fertilizers Their Sources and Use. Fourth edition. 522 pp. Blakiston Co., Philadelphia.
  • Cooke, G.W. (1982). Fertilizing for Maximum Yield. Third edition, pp. 465.
  • Coşkun, F. (2014). Tarhananın Tarihi ve Türkiye’de Tarhana Çeşitleri. Gıda Teknolojileri Elektronik Dergisi, 9(3), 69-79.
  • Çopur, Ö.U., Göçmen, D., Tamer, C. E., Gürbüz, O. (2001). Tarhana üretiminde farklı uygulamaların ürün kalitesine etkisi. Gıda Teknolojileri Elektronik Dergisi, 26 (5), 339-346.
  • Elgün, A., Ertugay, Z., Certel, M. ve Kotancılar, H.G. (1998). Tahıl ve Ürünlerinde Analitik Kalite Kontrolü ve Laboratuar Uygulama Kılavuzu (2. Baskı). Atatürk Üni. Yay. No: 867, Ziraat Fak. Yay. No: 335, Ders Kitapları Serisi No: 82, 245 s, Erzurum.
  • Erkan, H., Çelik, S., Bilgi, B. and Köksel, H. 2006. A new approach for the utilization of barley in food products: Barley tarhana. Food Chem. 97, 12-18.
  • FAOSTAT. (2022). Food Agriculture and Organization Online Database. http://www.fao.org/faostat/en/#data/QC. Available date: 5 July, 2022.
  • Göçmen, D., Gürbüz, O. ve Şahin, İ. (2003). Hazır tarhana çorbaları üzerinde bir araştırma, Gıda, 28(1), 13-18.
  • Hao, T., Chen, R., Jia, J., Zhao, C., Du, Y., Li, W., Zhao, L., Duan, H. (2023). Enhancing Wheat Gluten Content and Processing Quality: An Analysis of Drip Irrigation Nitrogen Frequency. Plants, 12, 3974.
  • IFA (1992). World Fertilizer Use Manual. Ed. W. Wichmann, W. By IFA (International Fertilization Association), France.
  • İbanoğlu, Ş. and İbanoğlu, E. (1999). Rheological properties of cooked tarhana, a cereal-based soup. Food Research International, 32(1), 29-33.
  • JMP (2007). SAS Institute Inc., Cary, North Carolina 27513, USA.
  • Kacar, B. (1997). Gübre Bilgisi (5. Baskı). Ankara Üniversitesi Ziraat Fakültesi Yayınları. Yayın No: 1490, 441 s. Ankara, Türkiye.
  • Kacar, B., Katkat, A.V. (2009). Gübreler ve Gübreleme Tekniği (3. Baskı). Nobel Yayın Dağıtım. Yayın No: 1119, 560 s. Ankara, Türkiye.
  • Kün, E. (1996). Serin İklim Tahılları. Ankara Üniversitesi, Ziraat Fakültesi Yayınları. Ders Kitabı. 296. Ankara.
  • Lazos, E.S., Aggelousis, G., Bratakos, M. (1993). The Fermentation of Trahanas: a milk-wheat flour combination. Plant Foods for Human Nutrition, 44,45-62.
  • Marconi, E., Carcea, M., Graziano, M. and Cubadda R. (1999). Kernel properties and pasta-making quality of five european spelt wheat (Triticum spelta L.) cultivars. Cereal Chemistry, 76(1), 25-29.
  • McKevith, B. (2004). Nutritional aspects of cereals. British Nutrition Foundation Nutrition Bulletin. 29(2), 111-142.
  • Merdol, O.K. (1968). A dietary suplemantation of tarhana with soybean flour and fish protein concentrate. MSc Thesis University of Tenesse, Knoxville.
  • Nes, I.F., Diep, D.B., Håvarstein, L.S., Brurberg, M.B., Eijsink, V., Holo, H. (1996). Biosynthesis of bacteriocins in lactic acid bacteria. Antonie van Leeuwenhoek, 70(2-4), 113-128.
  • O'Callaghan, Y. C., Shevade, A. V., Guinee, T. P., O'Connor, T. P. and O'Brien, N. M. (2019). Comparison of the nutritional composition of experimental fermented milk: Wheat bulgur blends and commercially available kishk and tarhana products. Food Chem., 278, 110-118.
  • Özdemir, S., Göçmen, D., Yıldırım Kumral, A. (2007). A traditional Turkish fermented cereal food: Tarhana. Food Reviews International, 23(2), 107-121.
  • Peng, J.H., Sun, D. and Nevo, E. (2011). Domestication, evaluation, genetics and genomics in wheat. Molecular Breeding, 28, 281-301.
  • Shahzad, K., Ahmad, R., Akhtar, J. and Ashraf, M. Y. (2019). Impact of different nitrogen levels and sowing methods on grain and flour quality of wheat (Triticum aestivum L.). Journal of Agricultural Science and Technology, 21(5), 1221-1236.
  • Shewry, P. R., Halford, N.G. (2002). Cereal seed storage proteins: structures, properties and role in grain utilization. Journal of Experimental Botany, 53, 947-958.
  • Siyamoğlu, B. (1961). Türk tarhanalarının yapılışı ve terkibi üzerinde araştırma. Ege Üniversitesi, Ziraat Fakültesi Yayınları, No: 44, Ege Üniversitesi Matbaası, İzmir, 75 s.
  • Soyyiğit, H. (2004). Isparta ve Yöresinde Üretilen Ev Yapımı Tarhanaların mikrobiyolojik ve Teknolojik Özellikleri. Yüksek Lisans Tezi, Süleyman Demirel Üniversitesi, Fen Bilimleri Enstitüsü, Isparta, 68 s.
  • Şimşekli, N. ve Doğan, İ. S. (2015). Geleneksel ve Fonksiyonel Ürün Olarak Maraş Tarhanası. Iğdır Üniversitesi, Fen Bilimleri Enstitüsü Dergisi, 5(4), 33-40.
  • Tayyar, Ş. (2008). Grain yield and agronomic characteristics of Romanian bread wheat varieties under the conditions of Northwestern Turkey. African Journal of Biotechnology, 7(10), 1479-1486.
  • Temiz, A., Pirkul, T. (1991). Farklı bileşimlerde üretilen tarhanaların kimyasal ve duyusal özellikleri. Gıda, 16(1), 7-13.
  • TSE (1986). Üre. Türk Standartları Enstitüsü (TS 4837). Ankara, Türkiye.
  • TSE (2004). Tarhana. TSE 2282, Türk Standartları Enstitüsü, Ankara, Türkiye.
  • Tosun, O. (1980). Tarla Ziraatı, Ders Notu. A.Ü. Zir. Fak. Teksir No: 44.
  • Turan, M., Acisu, H. and Katkat, A. V. (2017). The effects of increasing nitrogen levels on the yield, grain quality and straw nitrate accumulation of six bread wheat cultivars under Mediterranean conditions. Quality Assurance and Safety of Crops and Foods, 9(4), 535-546.
  • Ünal, S., (2002). Importance of wheat quality and methads in wheat quality determination. Hububat Ürünleri Teknolojisi Kongre ve Sergisi 3-4 Ekim 2002, pp 25-37, Gaziantep, Turkey.
  • Wulyapash, W., Phongphiphat, A. and Towprayoon, S. (2021). Comparative study of hot air drying and microwave drying for dewatered sludge. Clean Technologies and Environmental Policy, 24(1), 423-436.
  • Xu, Y., Wang, C., Zhang, L., Dai, X., Ding, C., Wu, X. and He, M. (2017). Nitrogen management and cultivar effects on wheat protein composition, gluten quality, and dough rheology. Frontiers in Plant Science, 8, 753.
  • Yörükoğlu, T. ve Dayısoylu, K.S. (2016). Yöresel Maraş Tarhanasının Fonksiyonel ve Kimyasal Bazı Özellikleri, Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 47(1):53-63.

Participation of urea application stages on flour quality in bread wheat

Year 2024, Volume: 8 Issue: 3, 571 - 580, 29.09.2024
https://doi.org/10.31015/jaefs.2024.3.10

Abstract

Laboratory studies, which field trial was conducted in the 2020-2021 growing season at the Eastern Mediterranean Agricultural Research Institute, were conducted at Gümüşhane University. In this study, the findings showed that urea was used as the top fertilizer in different growth stages of the 'Yakamoz' bread wheat cultivar used as material, and the effects of urea application periods and flour type, on the quality traits, such as dry matter, ash, protein, acidity, fresh and dry gluten, gluten index, sedimentation, and falling number were investigated. For this purpose, in addition to the control application, tillering, stem elongation, milky and dough stages were chosen as urea application periods. Laboratory studies were carried out in randomized plots using the split-plot design with three replications. In the present study, all quality traits showed statistically significant differences for urea application periods; these values were ranged as follows: Dry matter: 90.20-90.77%, ash: 1.037-1.213%, protein: 14.01-15.15%, acidity: 0.037-0.056%, wet gluten: 41.49-43.67%, dry gluten: 14.75%-15.46, gluten index: 69.28-80.38%, sedimentation: 20.0-21.0 mL, late sedimentation: 23.5-29.8 mL and falling number: 753.8-881.7 s. In addition, other quality parameters except dry matter, protein and sedimentation changed statistically for flour type. Accordingly, whole wheat flour for ash (1.443%), acidity (0.051%) and gluten index (82.53%); white flour showed high values for wet (44.90%) and dry (15.96%) gluten, late sedimentation (35.60 mL) and falling number (836.4 s). As a result, while applying urea as a top fertilizer, it is recommended to choose the stem elongation stage for high gluten index, delayed sedimentation and protein, and the dough maturity stage for high dry matter. It would be appropriate to represent more genotypes and different nitrogen sources in further studies to be more inclusive.

Thanks

The authors thank the Eastern Mediterranean Agricultural Research Institute for the trial area and material supply.

References

  • AACC (1990). American Association of Cereal Chemists, Approved Methods of The AACC, 8th ed.
  • Abedi, T., Alemzadeh, A. and Kazemeini, S. A. (2011). Wheat yield and grain protein response to nitrogen amount and timing. Australian Journal of Crop Science, 5(3), 330-336.
  • Akbaş, Ş., Coşkun, H. (2006). Tarhana üretimi ve özellikleri üzerine bir değerlendirme. Türkiye 9. Gıda Kongresi Bildiri Kitabı, Bolu, Türkiye, 703-706.
  • Aksu, F., Uran, H., Ünver, Alçay, A., Sertakan, S. (2012). Trakya Tarhanası. In: III. Geleneksel Gıdalar Sempozyumu. Konya, Türkiye, s. 669-671.
  • Al-Saadi, H., Zhang, Y., Chen, Y. and Wang, X. (2021). Effects of nitrogen management on flour end-use quality and selected physicochemical properties of bread wheat. Foods, 10(4), 782.
  • Anonymous (2001). TS 1728 ISO 1842. (2001). Meyve ve sebze ürünleri- Ph tayini, Türk Standardları Enstitüsü Necatibey Caddesi No.112 Bakanlıklar/Ankara.
  • Anonymous. (2007). Cereals, pulses and by-products-Determination of ash yield by incineration, ISO 2171, 11 s.
  • Anonymous. (2008a). Wheat and wheat flour - Gluten content - Part 1: Determination of wet gluten by a manual method. TS EN ISO 21415-1, 20 s.
  • Anonymous. (2008b). Wheat and wheat flour - Gluten content - Part 4: Determination of dry gluten from wet gluten by a rapid drying method. TS EN ISO 21415-4, 15 s.
  • Anonymous (2012). Türk Gıda Kodeksi, Buğday Unu Tebliği. Tarım, Gıdave Hayvancılık Bakanlığı Tebliğ No: 99/1. Resmi Gazete 17.02.1999 - Sayı : 23614.
  • Anonymous (2013a). Wheat-Determination of the sedimentation index-Zeleny test. TS EN ISO 5529, 23 s.
  • Anonymous (2013b). Wheat, rye and their flours, durum wheat and durum wheat semolina -Determination of the falling number according to Hagberg-Perten. TS EN ISO 3093, 12 s.
  • Anonymous. (2014). Cereals and pulses - Determination of the nitrogen content and calculation of the crude protein content - Kjeldahl method. TS EN ISO 20483, 23 s.
  • Anonymous (2017). http://www.cimmyt.org/global-wheatresearch/. Available date: 11 August, 2023.
  • Anonymous (2019). Milled cereal products-Determination of fat acidity. ISO 7305, 8 s.
  • AOAC International. (2016). Official Methods of Analysis of AOAC International (20th ed.). Gaithersburg, MD: AOAC International.
  • Anonymous (2024). Ekmeklik Buğday Çeşitleri [Yakamoz çeşidi]. Doğu Akdeniz Tarımsal Araştırma Enstitüsü Müdürlüğü, Adana. https://arastirma.tarimorman.gov.tr/cukurovataem/Menu/25/Bugday-_-Ekmeklik-_-Makarnalik-_ Available date: 11 June, 2023.
  • Atasoy, R. (2018). Çeşitli tahıl ve bakliyat unlarıyla üretilen tarhanaların fizikokimyasal, mikrobiyolojik ve besinsel niteliklerinin araştırılması. Yüksek Lisans Tezi, Kastamonu Üniversitesi, Kastamonu. 90 s.
  • Blandino, A., Al-Aseeri, M.E., Pandiella, S.S., Cantero, B., Webb, C. (2003). Cereal-based fermented foods and beverages. Food Research International, 36(6), 527-543.
  • Collings, G.H. (1947). Commercial Fertilizers Their Sources and Use. Fourth edition. 522 pp. Blakiston Co., Philadelphia.
  • Cooke, G.W. (1982). Fertilizing for Maximum Yield. Third edition, pp. 465.
  • Coşkun, F. (2014). Tarhananın Tarihi ve Türkiye’de Tarhana Çeşitleri. Gıda Teknolojileri Elektronik Dergisi, 9(3), 69-79.
  • Çopur, Ö.U., Göçmen, D., Tamer, C. E., Gürbüz, O. (2001). Tarhana üretiminde farklı uygulamaların ürün kalitesine etkisi. Gıda Teknolojileri Elektronik Dergisi, 26 (5), 339-346.
  • Elgün, A., Ertugay, Z., Certel, M. ve Kotancılar, H.G. (1998). Tahıl ve Ürünlerinde Analitik Kalite Kontrolü ve Laboratuar Uygulama Kılavuzu (2. Baskı). Atatürk Üni. Yay. No: 867, Ziraat Fak. Yay. No: 335, Ders Kitapları Serisi No: 82, 245 s, Erzurum.
  • Erkan, H., Çelik, S., Bilgi, B. and Köksel, H. 2006. A new approach for the utilization of barley in food products: Barley tarhana. Food Chem. 97, 12-18.
  • FAOSTAT. (2022). Food Agriculture and Organization Online Database. http://www.fao.org/faostat/en/#data/QC. Available date: 5 July, 2022.
  • Göçmen, D., Gürbüz, O. ve Şahin, İ. (2003). Hazır tarhana çorbaları üzerinde bir araştırma, Gıda, 28(1), 13-18.
  • Hao, T., Chen, R., Jia, J., Zhao, C., Du, Y., Li, W., Zhao, L., Duan, H. (2023). Enhancing Wheat Gluten Content and Processing Quality: An Analysis of Drip Irrigation Nitrogen Frequency. Plants, 12, 3974.
  • IFA (1992). World Fertilizer Use Manual. Ed. W. Wichmann, W. By IFA (International Fertilization Association), France.
  • İbanoğlu, Ş. and İbanoğlu, E. (1999). Rheological properties of cooked tarhana, a cereal-based soup. Food Research International, 32(1), 29-33.
  • JMP (2007). SAS Institute Inc., Cary, North Carolina 27513, USA.
  • Kacar, B. (1997). Gübre Bilgisi (5. Baskı). Ankara Üniversitesi Ziraat Fakültesi Yayınları. Yayın No: 1490, 441 s. Ankara, Türkiye.
  • Kacar, B., Katkat, A.V. (2009). Gübreler ve Gübreleme Tekniği (3. Baskı). Nobel Yayın Dağıtım. Yayın No: 1119, 560 s. Ankara, Türkiye.
  • Kün, E. (1996). Serin İklim Tahılları. Ankara Üniversitesi, Ziraat Fakültesi Yayınları. Ders Kitabı. 296. Ankara.
  • Lazos, E.S., Aggelousis, G., Bratakos, M. (1993). The Fermentation of Trahanas: a milk-wheat flour combination. Plant Foods for Human Nutrition, 44,45-62.
  • Marconi, E., Carcea, M., Graziano, M. and Cubadda R. (1999). Kernel properties and pasta-making quality of five european spelt wheat (Triticum spelta L.) cultivars. Cereal Chemistry, 76(1), 25-29.
  • McKevith, B. (2004). Nutritional aspects of cereals. British Nutrition Foundation Nutrition Bulletin. 29(2), 111-142.
  • Merdol, O.K. (1968). A dietary suplemantation of tarhana with soybean flour and fish protein concentrate. MSc Thesis University of Tenesse, Knoxville.
  • Nes, I.F., Diep, D.B., Håvarstein, L.S., Brurberg, M.B., Eijsink, V., Holo, H. (1996). Biosynthesis of bacteriocins in lactic acid bacteria. Antonie van Leeuwenhoek, 70(2-4), 113-128.
  • O'Callaghan, Y. C., Shevade, A. V., Guinee, T. P., O'Connor, T. P. and O'Brien, N. M. (2019). Comparison of the nutritional composition of experimental fermented milk: Wheat bulgur blends and commercially available kishk and tarhana products. Food Chem., 278, 110-118.
  • Özdemir, S., Göçmen, D., Yıldırım Kumral, A. (2007). A traditional Turkish fermented cereal food: Tarhana. Food Reviews International, 23(2), 107-121.
  • Peng, J.H., Sun, D. and Nevo, E. (2011). Domestication, evaluation, genetics and genomics in wheat. Molecular Breeding, 28, 281-301.
  • Shahzad, K., Ahmad, R., Akhtar, J. and Ashraf, M. Y. (2019). Impact of different nitrogen levels and sowing methods on grain and flour quality of wheat (Triticum aestivum L.). Journal of Agricultural Science and Technology, 21(5), 1221-1236.
  • Shewry, P. R., Halford, N.G. (2002). Cereal seed storage proteins: structures, properties and role in grain utilization. Journal of Experimental Botany, 53, 947-958.
  • Siyamoğlu, B. (1961). Türk tarhanalarının yapılışı ve terkibi üzerinde araştırma. Ege Üniversitesi, Ziraat Fakültesi Yayınları, No: 44, Ege Üniversitesi Matbaası, İzmir, 75 s.
  • Soyyiğit, H. (2004). Isparta ve Yöresinde Üretilen Ev Yapımı Tarhanaların mikrobiyolojik ve Teknolojik Özellikleri. Yüksek Lisans Tezi, Süleyman Demirel Üniversitesi, Fen Bilimleri Enstitüsü, Isparta, 68 s.
  • Şimşekli, N. ve Doğan, İ. S. (2015). Geleneksel ve Fonksiyonel Ürün Olarak Maraş Tarhanası. Iğdır Üniversitesi, Fen Bilimleri Enstitüsü Dergisi, 5(4), 33-40.
  • Tayyar, Ş. (2008). Grain yield and agronomic characteristics of Romanian bread wheat varieties under the conditions of Northwestern Turkey. African Journal of Biotechnology, 7(10), 1479-1486.
  • Temiz, A., Pirkul, T. (1991). Farklı bileşimlerde üretilen tarhanaların kimyasal ve duyusal özellikleri. Gıda, 16(1), 7-13.
  • TSE (1986). Üre. Türk Standartları Enstitüsü (TS 4837). Ankara, Türkiye.
  • TSE (2004). Tarhana. TSE 2282, Türk Standartları Enstitüsü, Ankara, Türkiye.
  • Tosun, O. (1980). Tarla Ziraatı, Ders Notu. A.Ü. Zir. Fak. Teksir No: 44.
  • Turan, M., Acisu, H. and Katkat, A. V. (2017). The effects of increasing nitrogen levels on the yield, grain quality and straw nitrate accumulation of six bread wheat cultivars under Mediterranean conditions. Quality Assurance and Safety of Crops and Foods, 9(4), 535-546.
  • Ünal, S., (2002). Importance of wheat quality and methads in wheat quality determination. Hububat Ürünleri Teknolojisi Kongre ve Sergisi 3-4 Ekim 2002, pp 25-37, Gaziantep, Turkey.
  • Wulyapash, W., Phongphiphat, A. and Towprayoon, S. (2021). Comparative study of hot air drying and microwave drying for dewatered sludge. Clean Technologies and Environmental Policy, 24(1), 423-436.
  • Xu, Y., Wang, C., Zhang, L., Dai, X., Ding, C., Wu, X. and He, M. (2017). Nitrogen management and cultivar effects on wheat protein composition, gluten quality, and dough rheology. Frontiers in Plant Science, 8, 753.
  • Yörükoğlu, T. ve Dayısoylu, K.S. (2016). Yöresel Maraş Tarhanasının Fonksiyonel ve Kimyasal Bazı Özellikleri, Atatürk Üniversitesi Ziraat Fakültesi Dergisi, 47(1):53-63.
There are 57 citations in total.

Details

Primary Language English
Subjects Cereals and Legumes
Journal Section Research Articles
Authors

Bilge Bahar 0000-0003-3985-8381

Berra Başyiğit Köseoğlu 0009-0008-5715-5368

Cemalettin Baltacı 0000-0002-4336-4002

Sait Aykanat 0000-0002-5690-408X

Hatun Barut 0000-0003-2482-6715

Publication Date September 29, 2024
Submission Date July 1, 2024
Acceptance Date August 27, 2024
Published in Issue Year 2024 Volume: 8 Issue: 3

Cite

APA Bahar, B., Başyiğit Köseoğlu, B., Baltacı, C., Aykanat, S., et al. (2024). Participation of urea application stages on flour quality in bread wheat. International Journal of Agriculture Environment and Food Sciences, 8(3), 571-580. https://doi.org/10.31015/jaefs.2024.3.10
AMA Bahar B, Başyiğit Köseoğlu B, Baltacı C, Aykanat S, Barut H. Participation of urea application stages on flour quality in bread wheat. int. j. agric. environ. food sci. September 2024;8(3):571-580. doi:10.31015/jaefs.2024.3.10
Chicago Bahar, Bilge, Berra Başyiğit Köseoğlu, Cemalettin Baltacı, Sait Aykanat, and Hatun Barut. “Participation of Urea Application Stages on Flour Quality in Bread Wheat”. International Journal of Agriculture Environment and Food Sciences 8, no. 3 (September 2024): 571-80. https://doi.org/10.31015/jaefs.2024.3.10.
EndNote Bahar B, Başyiğit Köseoğlu B, Baltacı C, Aykanat S, Barut H (September 1, 2024) Participation of urea application stages on flour quality in bread wheat. International Journal of Agriculture Environment and Food Sciences 8 3 571–580.
IEEE B. Bahar, B. Başyiğit Köseoğlu, C. Baltacı, S. Aykanat, and H. Barut, “Participation of urea application stages on flour quality in bread wheat”, int. j. agric. environ. food sci., vol. 8, no. 3, pp. 571–580, 2024, doi: 10.31015/jaefs.2024.3.10.
ISNAD Bahar, Bilge et al. “Participation of Urea Application Stages on Flour Quality in Bread Wheat”. International Journal of Agriculture Environment and Food Sciences 8/3 (September 2024), 571-580. https://doi.org/10.31015/jaefs.2024.3.10.
JAMA Bahar B, Başyiğit Köseoğlu B, Baltacı C, Aykanat S, Barut H. Participation of urea application stages on flour quality in bread wheat. int. j. agric. environ. food sci. 2024;8:571–580.
MLA Bahar, Bilge et al. “Participation of Urea Application Stages on Flour Quality in Bread Wheat”. International Journal of Agriculture Environment and Food Sciences, vol. 8, no. 3, 2024, pp. 571-80, doi:10.31015/jaefs.2024.3.10.
Vancouver Bahar B, Başyiğit Köseoğlu B, Baltacı C, Aykanat S, Barut H. Participation of urea application stages on flour quality in bread wheat. int. j. agric. environ. food sci. 2024;8(3):571-80.


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