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Investigation of Grain Yield and Biscuit Quality Capacities of Soft Bread Wheat (T. aestivum L.) Advanced Lines

Yıl 2024, Cilt: 21 Sayı: 3, 807 - 815, 27.05.2024
https://doi.org/10.33462/jotaf.1395023

Öz

The study was carried out with a total of 24 bread wheat genotypes including 20 advanced lines and 4 check varieties (Gerek79, Carisma, Bayraktar2000, and Artico) with soft grain structure and four replications according to the randomized complete block design in Hamidiye and Karabayır locations of Eskişehir during the 2014-2015 growing season. In the study, grain yield, thousand grain weight, test weight, kernel hardness, Zeleny sedimentation value, ash content and protein content were investigated in the genotypes. According to the results of the analysis of variance performed for the traits examined in the study, the differences between location, bread wheat genotypes and interaction averages were found to be statistically significant, except for Zeleny sedimentation value and protein content, respectively. It is understood that there is a wide variation between genotypes and locations for other traits, except for the protein ratio trait. While location effects are higher than genotype effects for thousand grain weight, test weight, ash content and protein content, genotype effects are higher than location for single kernel characterization system and Zeleny sedimentation value. The mean grain yield of biscuit wheat genotypes ranged from 4425 kg ha-1 to 2000 kg ha-1. Considering the trial quality results; it was observed that there was a high rate of variation between genotypes for thousand grain weight (32.67-48.61 g), test weight (82.40-75.25 kg hl-1), kernel hardness (17.08-39.68), Zeleny sedimentation value (20.63-33.00 ml) and ash content (0.478% - 0.610%), respectively. While BİS-3, BİS-6, BİS-9, BİS-18, BİS-21 and BİS-22 were best-performed lines for grain yield, BİS-3, BİS-9, BİS-11, BİS-12, BİS-13 and BİS-19 were the prominent lines for biscuit-making quality trait. It was concluded that it would be appropriate to include these lines in yield trials before registration as a variety of candidates.

Kaynakça

  • AACC (2000). Approved Methods of the AACC, 10th ed. Methods 08-01, 44-16, 46-30, 56-10, 56-11, and 56-61A. Cereals & Grains Association, St. Paul, MN, U.S.A.
  • Afshari, H., Eftekhari, M., Faraji, M., Ebadi, A. G. and Ghanbarimalidareh, A. (2011). Studying the effect of 1000 grain weight on the sprouting of different species of Salvia L. grown in Iran. Journal of Medicinal Plants Research, 5(16): 3991-3993.
  • Al-Saleh, A. and Brennan, C. S. (2012). Bread wheat quality: Some physical, chemical and rheological characteristics of syrian and english bread wheat samples. Foods, 1(1):3-17.
  • Anonim (2015). Bisküvi. T.C. Ekonomi Bakanlığı, İhracat Genel Müdürlüğü Tarım Ürünleri Daire Başkanlığı, Sektör Raporları, https://eb.ticaret.gov.tr/portal/content/conn/UCM/uuid/dDocName:EK-235392 (Accessed Date: 05.01.2019).
  • Anonymous (1981). ICC Standards. International Association for Cereal Chemistry, Vienna. Anonymous (2008). USDA/ARS – Western Wheat Quality Laboratory E-202 Food Science & Human Nutrition Facility, http://www.wsu.edu/~wwql/php/wheat-wrn.php (Accessed Date: 22.06.2008).
  • Atlı, A. (1999). Wheat and Products Quality. Symposium on Problems and Solutions of Cereal Cultivation in Central Anatolia; 498-506, Konya, Türkiye. (In Turkish).
  • Bushuk, W. (1982). Grains and Oilseeds. 3rd Edition. Canadian International Grains Institue, Winnipeg, Manitoba.
  • Carson, G. R. and Edwards, N. M. (2009). Criteria of Wheat and Flour Quality. In Wheat Chemistry and Technology (4th Edition), AACC International, Inc., St. Paul, U.K.
  • Carter, A. H., Campbell, K. G., Morris, C. F. and Kidwell, K. K. (2012). Chromosomes 3B and 4D are associated with several milling and baking quality traits in a soft white spring wheat (Triticum aestivum L.) population. Theoretical and Applied Genetics, 124:1079-1096.
  • Das, A., Raychaudhuri, U. and Chakraborty, R. (2011). Cereal based functional food of Indian subcontinent: A review. Journal of Food Science and Technology, 49(6): 665-672.
  • Dobraszczyk, B. J., Whitworth, M. B., Vincent, J. F. V. and Khan, A. A. (2002). Single kernel wheat hardness and fracture properties in relation to density and the modelling of fracture in wheat endosperm. Journal of Cereal Science, 35: 245-263.
  • Elgün, A., Ertugay, Z., Kotancılar, H. G. and Certel, M. (2002). Tahıl ve Ürünlerinde Analitik Kalite Kontrolü ve Laboratuar Uygulama Kılavuzu (3. Baskı). Atatürk Üniversitesi Ziraat Fakültesi, Yayın No:335, Erzurum.
  • Erenler, S., Bilgin, O., Balkan, A. and İ. Başer (2022). Using the solvent retention capacity tests to determine the biscuit-making quality of soft bread wheat (T. aestivum L.) genotypes. Journal of Tekirdag Agricultural Faculty, 19(2): 296-304.
  • Ertugay, Z. (1982). Quality relationships between wheat, flour and bread. Journal of Ataturk University Faculty of Agriculture 13(1-2): 165-176. (In Turkish).
  • Feil, B. (1997). The inverse yield-protein relationship in cereals: Possibilities and limitations for genetically improving the grain protein yield. Trends Agronomy, 1: 103-119.
  • Gaines, C. S., Finney, P. F., Fleege, L. M. and Andrews, L. C. (1996). Predicting a hardness measurement using the single-kernel characterization system. Cereal Chemistry, 73: 278-283.
  • Godwin, I. D., Williams, S. B., Pandit, P. S. and Laidlaw, H. K. C. (1999). Multifunctional grains for the future: genetic engineering for enhanced and novel cereal quality. In Vitro Cellular & Developmental Biology-Plant, 45: 383-399.
  • Karaduman, Y. (2013). Investigating of cookie quality characteristics in selected soft bread wheat lines. (PhD. Thesis) Ankara University Graduate School of Natural and Applied Sciences, Ankara. (In Turkish).
  • Karaduman, Y. and Ercan, R. (2011). Yield and some grain characteristics of soft bread wheat lines selected for cookie-making in rainfed and irrigated conditions. Journal of Field Crops Central Research Institute, 20(2): 1-9.
  • Karaduman, Y., Akın, A., Belen, S., Sönmez, A. C., Dayıoğlu, R. and Bayramoğlu, H.O. (2021). Evaluation of soft winter wheat for soft-hard dough biscuit quality. Journal of Cereal Science, 102: 1-11.
  • Karaduman, Y., Akın, A., Belen, S., Sönmez, A. C., Dayıoğlu, R., Tunca, Z. Ş., Türkölmez, S., Sayaslan, A., Bayramoğlu, H. O., Aydın, N. and Demir, H. (2016). Development of wheat genotypes with high biscuit quality. Tübitak-1003 (214O050) Project Report. (In Turkish).
  • Karaduman, Y., Belen, S., Sönmez, A. C., Akın, A., Sayaslan, A., Dayıoğlu, R., Aydın, N. and Tunca, Z. Ş. (2018). Soft Wheat (T. aestivum) Development Studies Suitable for The Demands of The Biscuit Industry. Türkiye Local Wheat Symposium, 122-123, Bolu, Türkiye. (In Turkish).
  • Keçeli, A., Evlice, A. K., Pehliven, A., Şanal, T., Karaca, K., Külen, S., Subaşı, A. S. and Salantur, A. (2017). Investigation of the relationship between Zeleny sedimentation analysis and other quality parameters in bread wheat (Triticum aestivum L.). KSÜ Journal of Agriculture and Nature 20 (Special Issue): 292-296. (In Turkish).
  • Kelman, W.M. and Qualset, C.O. (1993). Responses of recombinant inbred lines of wheat to saline irrigation: Milling and baking qualities. Crop Science, 33:1223-1228.
  • Khatkar, B. S. and Schofield, D. (1997). Molecular and physicochemical basis of breadmaking properties of wheat gluten proteins: A critical appraisal. Journal of Food Science and Technology, 34:86-102.
  • Kitterman, J. S. and Barmore, M. A. (1969). A modified micro sedimentation test for screening early-generation wheat selections. Cereal Chemistry, 46: 273-280.
  • Kurt Polat, P. O. and Yagdı, K. (2017). Investigations on the relationships between some quality characteristics in a winter wheat population. Turkish Journal of Field Crops, 22(1): 108-113.
  • Kurt, P. Ö. and Yağdı, K. (2013). Investigation of quality traits performance of some advanced bread wheat (Triticum aestivum L.) lines under in Bursa conditions. Journal of Tekirdag Agricultural Faculty, 10(2): 34-43.
  • Morris, C. F., Campbell, K. G. and Kin, G. E. (2005). Kernel texture differences among US soft wheat cultivars. Journal of the Science of Food and Agriculture, 85: 1959-1965.
  • Özkaya, H. and Özkaya, B. (2005). Tahıl ve Ürünleri Analiz Yöntemleri. Gıda Teknolojisi Derneği Yayınları No: 31, Ankara.
  • Öztürk, S. and Özdağ, S. (1993). Bisküvi Teknolojisi ve Sorunları. 1. Un-Bulgur-Bisküvi Sempozyumu. 21-22 Haziran, S. 27-29. Karaman, Türkiye.
  • Protic, R., Jovin, P., Protic, N., Jankovic, S. and Jovanovic, Z. (2007). Mass of 1,000 grains in several winter wheat genotypes, at different dates of sowing and rates of nitrogen fertilizer. Romanian Agricultural Research, 24: 39-42.
  • Şahin, M., Akçacık, A.G., Aydoğan, S., Ayrancı, R., Çeri, S., Bağcı, S.A., Akçura, M., Özer, E., Ekici, M. and Görgülü, M.N. (2012). Biscuit wheat variety improvement project. Bahri Dağdaş International Agricultural Research Institute (TAGEM) Project Report.
  • Simpson, G. M. (1968). Association between grain yield per plant and photosynthetic area above the flag leaf node in wheat. Canadian Journal of Plant Science, 48: 253.
  • Singh, M. and Khatkar, B.S. (2005). Structural and functional properties of wheat storage proteins: A review. Journal of Food Science and Technology, 42:455-471.
  • Souza, E. J., Sneller, C., Guttieri, M. J., Sturbaum, A., Griffey, C., Sorrells, M., Ohm, H. and Van Sanford, D. (2012). Basis for selecting soft wheat for end-use quality. Crop Science, 52(1): 21-31.
  • Steel, R. G. D. and Torrie, J. H. (1960). Principles and Procedures of Statistics. Mc-Graw-Hill Book Co. Inc. New York.
  • TUIK (2021). TUIK İstatistik Veritabanı http://tuikapp.tuik.gov.tr/bitkiselapp/bitkisel.zul (Accessed Date: 18.06. 2022).
  • Williams, P., El-Haramein, F. J., Nakkoul, H. and Rihawi, S. (1986). Crop Quality Evaluation Methods and Guidelines. ICARDA, Syria.
  • Zheng, B., Zhao, H., Zhou, Q., Cai, J., Wang, X., Cao, W., Dai, T. and Jiang, D. (2020). Relationships of protein composition, gluten structure and dough rheological properties with short biscuits quality of soft wheat varieties. Agronomy Journal, 112:1921-1930.
  • Zhou, Q., Li, X., Yang, J., Zhou, L., Cai, J., Wang, X., Dai, T., Cao, W. and Jiang, D. (2018). Spatial distribution patterns of protein and starch in wheat grain affect baking quality of bread and biscuit. Journal of Cereal Science, 79: 362-369.

Yumuşak Ekmeklik Buğday (T. aestivum L.) İleri Hatlarının Tane Verimi ve Bisküvilik Kalite Kapasitelerinin İncelenmesi

Yıl 2024, Cilt: 21 Sayı: 3, 807 - 815, 27.05.2024
https://doi.org/10.33462/jotaf.1395023

Öz

Bu araştırma, 2014-2015 yetiştirme döneminde Eskişehir İli Hamidiye ve Karabayır lokasyonlarında yumuşak tane yapısına sahip 20 ekmeklik buğday ileri hattı ve 4 standart ekmeklik buğday çeşit (Gerek79, Carisma, Bayraktar2000 ve Artico) olmak üzere toplam 24 ekmeklik buğday genotipi ile tesadüf blokları deneme desenine göre dört tekrarlamalı olarak yürütülmüştür. Çalışmada, genotiplerde tane verimi, bin tane ağırlığı, test ağırlığı, tane sertliği, Zeleny sedimantasyon değeri, kül oranı ve protein oranı araştırılmıştır. Araştırmada incelenen özellikler açısından gerçekleştirilen varyans analizi sonuçlarına göre, sırasıyla Zeleny sedimentasyon değeri ve protein oranı hariç lokasyon, ekmeklik buğday genotipleri ve interaksiyon ortalamaları arasındaki farklılıklar istatistiki olarak önemli bulunmuştur. Protein oranı özelliği dışında diğer özellikler için genotip ve lokasyonlar arasında oldukça geniş bir varyasyon bulunduğu anlaşılmaktadır. Bin tane ağırlığı, hektolitre ağırlığı, kül oranı ve protein oranı özellikleri için lokasyon etkilerinin genotip etkilerine oranla daha yüksek olmasına karşılık tane sertliği ve Zeleny sedimantasyon değeri özellikleri için ise genotip etkilerinin lokasyona oranla daya yüksek olduğu görülmektedir. Bisküvilik buğday genotiplerinin ortalama tane verimi 4425 kg ha-1 ile 2000 kg ha-1 arasında değişmiştir. Denemenin kalite sonuçları göz önüne alındığında; bin tane ağırlığı (32.67-48.61 g), hektolitre ağırlığı (82.40-75.25 kg hl-1), tane sertliği (17.08-39.68), Zeleny sedimantasyon değeri (20.63-33.00 ml) ve kül oranı (%0.478-%0.610) için genotipler arasında yüksek oranda varyasyon olduğu görülmüştür. BİS-3, BİS-6, BİS-9, BİS-18, BİS-21 ve BİS-22 tane verimi açısından en yüksek performansa sahip hatlar iken, BİS-3, BİS-9, BİS-11, BİS-12, BİS-13 ve BİS-19 incelenen bisküvilik kalite özelikleri bakımından öne çıkan hatlar olmuştur. Bu hatların çeşit adayı olarak tescil öncesi verim denemelerine alınmasının uygun olacağı sonucuna varılmıştır.

Kaynakça

  • AACC (2000). Approved Methods of the AACC, 10th ed. Methods 08-01, 44-16, 46-30, 56-10, 56-11, and 56-61A. Cereals & Grains Association, St. Paul, MN, U.S.A.
  • Afshari, H., Eftekhari, M., Faraji, M., Ebadi, A. G. and Ghanbarimalidareh, A. (2011). Studying the effect of 1000 grain weight on the sprouting of different species of Salvia L. grown in Iran. Journal of Medicinal Plants Research, 5(16): 3991-3993.
  • Al-Saleh, A. and Brennan, C. S. (2012). Bread wheat quality: Some physical, chemical and rheological characteristics of syrian and english bread wheat samples. Foods, 1(1):3-17.
  • Anonim (2015). Bisküvi. T.C. Ekonomi Bakanlığı, İhracat Genel Müdürlüğü Tarım Ürünleri Daire Başkanlığı, Sektör Raporları, https://eb.ticaret.gov.tr/portal/content/conn/UCM/uuid/dDocName:EK-235392 (Accessed Date: 05.01.2019).
  • Anonymous (1981). ICC Standards. International Association for Cereal Chemistry, Vienna. Anonymous (2008). USDA/ARS – Western Wheat Quality Laboratory E-202 Food Science & Human Nutrition Facility, http://www.wsu.edu/~wwql/php/wheat-wrn.php (Accessed Date: 22.06.2008).
  • Atlı, A. (1999). Wheat and Products Quality. Symposium on Problems and Solutions of Cereal Cultivation in Central Anatolia; 498-506, Konya, Türkiye. (In Turkish).
  • Bushuk, W. (1982). Grains and Oilseeds. 3rd Edition. Canadian International Grains Institue, Winnipeg, Manitoba.
  • Carson, G. R. and Edwards, N. M. (2009). Criteria of Wheat and Flour Quality. In Wheat Chemistry and Technology (4th Edition), AACC International, Inc., St. Paul, U.K.
  • Carter, A. H., Campbell, K. G., Morris, C. F. and Kidwell, K. K. (2012). Chromosomes 3B and 4D are associated with several milling and baking quality traits in a soft white spring wheat (Triticum aestivum L.) population. Theoretical and Applied Genetics, 124:1079-1096.
  • Das, A., Raychaudhuri, U. and Chakraborty, R. (2011). Cereal based functional food of Indian subcontinent: A review. Journal of Food Science and Technology, 49(6): 665-672.
  • Dobraszczyk, B. J., Whitworth, M. B., Vincent, J. F. V. and Khan, A. A. (2002). Single kernel wheat hardness and fracture properties in relation to density and the modelling of fracture in wheat endosperm. Journal of Cereal Science, 35: 245-263.
  • Elgün, A., Ertugay, Z., Kotancılar, H. G. and Certel, M. (2002). Tahıl ve Ürünlerinde Analitik Kalite Kontrolü ve Laboratuar Uygulama Kılavuzu (3. Baskı). Atatürk Üniversitesi Ziraat Fakültesi, Yayın No:335, Erzurum.
  • Erenler, S., Bilgin, O., Balkan, A. and İ. Başer (2022). Using the solvent retention capacity tests to determine the biscuit-making quality of soft bread wheat (T. aestivum L.) genotypes. Journal of Tekirdag Agricultural Faculty, 19(2): 296-304.
  • Ertugay, Z. (1982). Quality relationships between wheat, flour and bread. Journal of Ataturk University Faculty of Agriculture 13(1-2): 165-176. (In Turkish).
  • Feil, B. (1997). The inverse yield-protein relationship in cereals: Possibilities and limitations for genetically improving the grain protein yield. Trends Agronomy, 1: 103-119.
  • Gaines, C. S., Finney, P. F., Fleege, L. M. and Andrews, L. C. (1996). Predicting a hardness measurement using the single-kernel characterization system. Cereal Chemistry, 73: 278-283.
  • Godwin, I. D., Williams, S. B., Pandit, P. S. and Laidlaw, H. K. C. (1999). Multifunctional grains for the future: genetic engineering for enhanced and novel cereal quality. In Vitro Cellular & Developmental Biology-Plant, 45: 383-399.
  • Karaduman, Y. (2013). Investigating of cookie quality characteristics in selected soft bread wheat lines. (PhD. Thesis) Ankara University Graduate School of Natural and Applied Sciences, Ankara. (In Turkish).
  • Karaduman, Y. and Ercan, R. (2011). Yield and some grain characteristics of soft bread wheat lines selected for cookie-making in rainfed and irrigated conditions. Journal of Field Crops Central Research Institute, 20(2): 1-9.
  • Karaduman, Y., Akın, A., Belen, S., Sönmez, A. C., Dayıoğlu, R. and Bayramoğlu, H.O. (2021). Evaluation of soft winter wheat for soft-hard dough biscuit quality. Journal of Cereal Science, 102: 1-11.
  • Karaduman, Y., Akın, A., Belen, S., Sönmez, A. C., Dayıoğlu, R., Tunca, Z. Ş., Türkölmez, S., Sayaslan, A., Bayramoğlu, H. O., Aydın, N. and Demir, H. (2016). Development of wheat genotypes with high biscuit quality. Tübitak-1003 (214O050) Project Report. (In Turkish).
  • Karaduman, Y., Belen, S., Sönmez, A. C., Akın, A., Sayaslan, A., Dayıoğlu, R., Aydın, N. and Tunca, Z. Ş. (2018). Soft Wheat (T. aestivum) Development Studies Suitable for The Demands of The Biscuit Industry. Türkiye Local Wheat Symposium, 122-123, Bolu, Türkiye. (In Turkish).
  • Keçeli, A., Evlice, A. K., Pehliven, A., Şanal, T., Karaca, K., Külen, S., Subaşı, A. S. and Salantur, A. (2017). Investigation of the relationship between Zeleny sedimentation analysis and other quality parameters in bread wheat (Triticum aestivum L.). KSÜ Journal of Agriculture and Nature 20 (Special Issue): 292-296. (In Turkish).
  • Kelman, W.M. and Qualset, C.O. (1993). Responses of recombinant inbred lines of wheat to saline irrigation: Milling and baking qualities. Crop Science, 33:1223-1228.
  • Khatkar, B. S. and Schofield, D. (1997). Molecular and physicochemical basis of breadmaking properties of wheat gluten proteins: A critical appraisal. Journal of Food Science and Technology, 34:86-102.
  • Kitterman, J. S. and Barmore, M. A. (1969). A modified micro sedimentation test for screening early-generation wheat selections. Cereal Chemistry, 46: 273-280.
  • Kurt Polat, P. O. and Yagdı, K. (2017). Investigations on the relationships between some quality characteristics in a winter wheat population. Turkish Journal of Field Crops, 22(1): 108-113.
  • Kurt, P. Ö. and Yağdı, K. (2013). Investigation of quality traits performance of some advanced bread wheat (Triticum aestivum L.) lines under in Bursa conditions. Journal of Tekirdag Agricultural Faculty, 10(2): 34-43.
  • Morris, C. F., Campbell, K. G. and Kin, G. E. (2005). Kernel texture differences among US soft wheat cultivars. Journal of the Science of Food and Agriculture, 85: 1959-1965.
  • Özkaya, H. and Özkaya, B. (2005). Tahıl ve Ürünleri Analiz Yöntemleri. Gıda Teknolojisi Derneği Yayınları No: 31, Ankara.
  • Öztürk, S. and Özdağ, S. (1993). Bisküvi Teknolojisi ve Sorunları. 1. Un-Bulgur-Bisküvi Sempozyumu. 21-22 Haziran, S. 27-29. Karaman, Türkiye.
  • Protic, R., Jovin, P., Protic, N., Jankovic, S. and Jovanovic, Z. (2007). Mass of 1,000 grains in several winter wheat genotypes, at different dates of sowing and rates of nitrogen fertilizer. Romanian Agricultural Research, 24: 39-42.
  • Şahin, M., Akçacık, A.G., Aydoğan, S., Ayrancı, R., Çeri, S., Bağcı, S.A., Akçura, M., Özer, E., Ekici, M. and Görgülü, M.N. (2012). Biscuit wheat variety improvement project. Bahri Dağdaş International Agricultural Research Institute (TAGEM) Project Report.
  • Simpson, G. M. (1968). Association between grain yield per plant and photosynthetic area above the flag leaf node in wheat. Canadian Journal of Plant Science, 48: 253.
  • Singh, M. and Khatkar, B.S. (2005). Structural and functional properties of wheat storage proteins: A review. Journal of Food Science and Technology, 42:455-471.
  • Souza, E. J., Sneller, C., Guttieri, M. J., Sturbaum, A., Griffey, C., Sorrells, M., Ohm, H. and Van Sanford, D. (2012). Basis for selecting soft wheat for end-use quality. Crop Science, 52(1): 21-31.
  • Steel, R. G. D. and Torrie, J. H. (1960). Principles and Procedures of Statistics. Mc-Graw-Hill Book Co. Inc. New York.
  • TUIK (2021). TUIK İstatistik Veritabanı http://tuikapp.tuik.gov.tr/bitkiselapp/bitkisel.zul (Accessed Date: 18.06. 2022).
  • Williams, P., El-Haramein, F. J., Nakkoul, H. and Rihawi, S. (1986). Crop Quality Evaluation Methods and Guidelines. ICARDA, Syria.
  • Zheng, B., Zhao, H., Zhou, Q., Cai, J., Wang, X., Cao, W., Dai, T. and Jiang, D. (2020). Relationships of protein composition, gluten structure and dough rheological properties with short biscuits quality of soft wheat varieties. Agronomy Journal, 112:1921-1930.
  • Zhou, Q., Li, X., Yang, J., Zhou, L., Cai, J., Wang, X., Dai, T., Cao, W. and Jiang, D. (2018). Spatial distribution patterns of protein and starch in wheat grain affect baking quality of bread and biscuit. Journal of Cereal Science, 79: 362-369.
Toplam 41 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Tahıllar ve Yemeklik Tane Baklagiller
Bölüm Makaleler
Yazarlar

Sultan Erenler 0000-0002-0086-5624

Oğuz Bilgin 0000-0002-4338-9912

Alpay Balkan 0000-0002-9203-6144

Damla Balaban Göçmen 0000-0002-3980-3906

İsmet Başer 0000-0001-6847-3750

Erken Görünüm Tarihi 21 Mayıs 2024
Yayımlanma Tarihi 27 Mayıs 2024
Gönderilme Tarihi 23 Kasım 2023
Kabul Tarihi 13 Mart 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 21 Sayı: 3

Kaynak Göster

APA Erenler, S., Bilgin, O., Balkan, A., Balaban Göçmen, D., vd. (2024). Investigation of Grain Yield and Biscuit Quality Capacities of Soft Bread Wheat (T. aestivum L.) Advanced Lines. Tekirdağ Ziraat Fakültesi Dergisi, 21(3), 807-815. https://doi.org/10.33462/jotaf.1395023
AMA Erenler S, Bilgin O, Balkan A, Balaban Göçmen D, Başer İ. Investigation of Grain Yield and Biscuit Quality Capacities of Soft Bread Wheat (T. aestivum L.) Advanced Lines. JOTAF. Mayıs 2024;21(3):807-815. doi:10.33462/jotaf.1395023
Chicago Erenler, Sultan, Oğuz Bilgin, Alpay Balkan, Damla Balaban Göçmen, ve İsmet Başer. “Investigation of Grain Yield and Biscuit Quality Capacities of Soft Bread Wheat (T. Aestivum L.) Advanced Lines”. Tekirdağ Ziraat Fakültesi Dergisi 21, sy. 3 (Mayıs 2024): 807-15. https://doi.org/10.33462/jotaf.1395023.
EndNote Erenler S, Bilgin O, Balkan A, Balaban Göçmen D, Başer İ (01 Mayıs 2024) Investigation of Grain Yield and Biscuit Quality Capacities of Soft Bread Wheat (T. aestivum L.) Advanced Lines. Tekirdağ Ziraat Fakültesi Dergisi 21 3 807–815.
IEEE S. Erenler, O. Bilgin, A. Balkan, D. Balaban Göçmen, ve İ. Başer, “Investigation of Grain Yield and Biscuit Quality Capacities of Soft Bread Wheat (T. aestivum L.) Advanced Lines”, JOTAF, c. 21, sy. 3, ss. 807–815, 2024, doi: 10.33462/jotaf.1395023.
ISNAD Erenler, Sultan vd. “Investigation of Grain Yield and Biscuit Quality Capacities of Soft Bread Wheat (T. Aestivum L.) Advanced Lines”. Tekirdağ Ziraat Fakültesi Dergisi 21/3 (Mayıs 2024), 807-815. https://doi.org/10.33462/jotaf.1395023.
JAMA Erenler S, Bilgin O, Balkan A, Balaban Göçmen D, Başer İ. Investigation of Grain Yield and Biscuit Quality Capacities of Soft Bread Wheat (T. aestivum L.) Advanced Lines. JOTAF. 2024;21:807–815.
MLA Erenler, Sultan vd. “Investigation of Grain Yield and Biscuit Quality Capacities of Soft Bread Wheat (T. Aestivum L.) Advanced Lines”. Tekirdağ Ziraat Fakültesi Dergisi, c. 21, sy. 3, 2024, ss. 807-15, doi:10.33462/jotaf.1395023.
Vancouver Erenler S, Bilgin O, Balkan A, Balaban Göçmen D, Başer İ. Investigation of Grain Yield and Biscuit Quality Capacities of Soft Bread Wheat (T. aestivum L.) Advanced Lines. JOTAF. 2024;21(3):807-15.