Some Physical and Physicochemical Characteristics of Local Karakılçık Wheat Varieties Grown in Different Provinces of Türkiye

Kübranur Özkan; Hülya Gül

doi:10.18016/ksutarimdoga.vi.1317966

Araştırma Makalesi

Türkiye'nin Farklı İllerinde Yetiştirilen Yerel Karakılçık Buğday Çeşitlerinin Bazı Fiziksel ve Fizikokimyasal Özellikleri

Yıl 2024, Cilt: 27 Sayı: 3, 674 - 684

Kübranur Özkan Hülya Gül

https://doi.org/10.18016/ksutarimdoga.vi.1317966

Öz

Buğdayın ilk ekildiği yerlerden biri olan Türkiye, son yıllarda büyük ilgi görmeye başlayan atalık buğday çeşitlerinin gen kaynağıdır. Bu çalışmada; Türkiye’nin farklı illerinde yerel üreticiler tarafından “Karakılçık Ekmeği” üretiminde kullanılmak üzere yetiştirilen Karakılçık buğday çeşitleri (KBÇ) toplanmıştır. Bu KBÇ’nin bazı fiziksel (yabancı madde, hektolitre ve bin tane ağırlığı, tane sertliği, iriliği ve rengi) ve fizikokimyasal (yaş ve kuru gluten, gluten indeks, düşme sayısı, zeleny sedimantasyon ve gecikmeli sedimantasyon) özellikleri belirlenmiş ve modern bir ekmeklik buğday çeşidi (MBÇ) ile karşılaştırılmıştır. KBÇ’nin hektolitre ve bin tane ağırlıkları sırasıyla 60.43-70.80 kg hl-1 ve 26.0-44.74 g arasında değişmiştir. İzmir, Çanakkale ve Konya illerine ait KBÇ’nin en iri ve homojen tane yapısına, Antalya ili KBÇ’nin en açık, Samsun ili KBÇ’nin ise en koyu tane rengine sahip oldukları tesbit edilmiştir. En yüksek yaş ve kuru gluten değerleri Antalya KBÇ’de ölçülürken onu MBÇ ve Konya ili KBÇ takip etmiştir. Sedimantasyon ve gecikmeli sedimantasyon değerleri bakımından MBÇ ile KBÇ arasında önemli farklar belirlenmiştir (p<0.01). Düşme sayısı değerleri 499.7-372.0 saniye arasında, en yüksek Osmaniye en düşük Sakarya KKBÇ’nde tespit edilmiştir. Çalışma sonucunda elde edilen veriler farklı illerde yetiştirilen yerel karakılçık buğdaylarının farklı fiziksel ve fizikokimyasal özelliklere sahip olduklarını, test edilen tüm özellikler bakımından Konya ilinde yetiştirilen karakılçık buğdayının nisbeten daha üstün olduğunu göstermiştir. Yerel çeşitlerin korunmasında, geliştirilmesinde ve sürdürülebilirliklerinin sağlanmasında elde edilen bulguların yararlı olacağı sonucuna ulaşılmıştır.

Anahtar Kelimeler

Atalık buğday, Gen merkezi, Yerel çeşit, Buğday kalitesi

Proje Numarası

FYL-2021-8459

Kaynakça

AACC (2010). Approved methods of the American association of cereal chemists. The Association, St. Paul.
Acun, S., & Gül, H. (2022). Antioxidant activities and total phenolic contents of karakılçık wheats grown in different regions of Türkiye (Sözlü Bildiri). 8th international Black Sea Coastline Countries Scientific Research Conference (eds P Dolashka and K Adilbekova), Sofia, Bulgaria, 29-30 Agustos,2022, ss.865-872.
Aktaş, H., Özberk, F., Oral, E., Baloch, F. S., Doğan, S., Kahraman, M., & Çığ, F. (2018). Türkiye’nin Güneydoğu Anadolu Bölgesinin buğday genetik kaynakları bakımından potansiyeli ve sürdürülebilir olarak korunması. Bahri Dağdaş Bitkisel Araştırma Dergisi 7(2), 47-54.
Alkan, F. R. (2022). Yerel karakılçık makarnalık buğday (Triticum turgidum subsp. durum (desf.) husn.) genotiplerinin bazı morfolojik, verim ve kalite özelliklerinin belirlenmesi (Tez no 752736). [Doktora Tezi, Ankara Üniversitesi Fen Bilimleri Enstitüsü Tarla Bitkileri Ana Bilim Dalı]. Yükseköğretim Kurulu Ulusal Tez Merkezi.
Arzani, A., & Ashraf, M. (2017). Cultivated ancient wheats (Triticum spp.): A potential source of health‐beneficial food products. Comprehensive Reviews in Food Science and Food Safety 16(3), 477-488. https://doi.org/10.1111/1541-4337.12262.
Atak, M. (2017). Buğday ve Türkiye buğday köy çeşitleri. Mustafa Kemal Üniversitesi Ziraat Fakültesi Dergisi 22(2), 71-88.
Balli, D., Cecchi, L., Pieraccini, G., Innocenti, M., Benedettelli, S., & Mulinacci, N. (2022). What’s new on total phenolsand γ-oryzanol derivatives in wheat? A comparison between modern and ancient varieties. Journal of Food Compositionand Analysis 109 (2022), 104453. https://doi.org/ 10.1016/j.jfca.2022.104453.
Bencze, S., Makádi, M., Aranyos, T. J., Földi, M., Hertelendy, P., Mikó, P., & Drexler, D. (2020). Re-introduction of ancient wheat cultivars in to organic agriculture—Emmer and einkorn cultivation experiences under marginal conditions. Sustainability 12(4), 1584. https://doi.org/ 10.3390/su12041584.
Cooper, R. (2015). Re-discovering ancient wheat varieties as functional foods. Journal of Traditional and Complementary Medicine 5(3), 138-143. https://doi.org/10.1016/j.jtcme.2015.02.004.
Csákvári, E., Halassy, M., Enyedi, A., Gyulai, F. & Berke, J. (2021). Is einkorn wheat (Triticum monococcum L.) a better choice than winter wheat (Triticum aestivum L.)? Wheat quality estimation for sustainable agriculture using vision-based digital image analysis. Sustainability 13(21), 12005. https://doi.org/10.3390/su132112005.
Čurná, V., & Lacko-Bartošová, M. (2017). Chemical composition and nutritional value of emmer wheat (Triticum dicoccon schrank): A review. Journal of Central European Agriculture 18(1),117-134. https://doi.org/10.5513/JCEA01/18.1.1871.
Dinu, M., Whittaker, A., Pagliai, G., Benedettelli, S., & Sofi, F. (2018). Ancient wheat species and human health: Biochemical and clinical implications. The Journal of Nutritional Biochemistry 52(2018), 1-9. https://doi.org/10.1016/ j.jnutbio.2017.09.001.
Elgün, A., Ertugay, Z., Certel, M. & Kotancılar, H. G. (2002.) Tahıl ve Ürünlerinde Analitik Kalite Kontrolü ve Laboratuar Uygulama Kılavuzu. Atatürk Üniversitesi Yayın No: 867, Ziraat Fakültesi Yayın No:335, Erzurum 245 sy.
Ertop, M. H., & Atasoy, R. (2019). Comparison of physicochemical attributes of einkorn wheat (Triticum monococcum) and durum wheat (Triticum durum) and evaluation of morphological properties using scanning electron microscopy and image analysis. Journal of Agricultural Sciences 25(1), 93-99. https://doi.org/10.15832/ ankutbd.539009.
FAO, (2023), Food and Agriculture Organization of the United Nations, https://www.fao.org/ faostat/en/#home (Date Received 10.06.2023).
Gélinas, P., & McKinnon, C. (2016). Gluten weight in ancient and modern wheat and the reactivity of epitopes towards R5 and G12 monoclonal antibodies. International Journal of Food Science and Technology 51(8), 1801-1810.https://doi.org/ 10.1111/ijfs.13151.
Golea, M. C., Şandru, M. D., & Codină, G. G. (2022). Mineral composition of flours produced from modern and ancient wheat varieties cultivated in Romania. Ukrainian Food Journal 11(1), 78-89. https://doi.org/10.24263/2304- 974X-2022-11-1-9.
Greenaway, W.T., Neustadt, M.H., & Zeleny, L., (1965). Communication to the editor: a test for stink bug damage in wheat. Cereal Chemistry, 42(6), 577-579.
Gül, H., Acun, S., Türk, S., Öztürk, A., & Kara, B. (2012). Göller Bölgesi’nde yetiştirilen bazi buğday çeşitlerinin fiziksel özellikleri. Derim 29(2), 21-32.
Harlan, J. R., & Zohary, D. (1966). Distribution of wild wheats and barley: the present distribution of wild forms may provide clues to the regions of early cereal domestication. Science 153(3740), 1074-1080. https://doi.org/ 10.1126/science.153.3740.1074.
Hidalgo, A., Brandolini, A., & Ratti, S. (2009). Influence of genetic and environmental factors on selected nutritional traits of Triticum monococcum. Journal of Agricultural and Food Chemistry 57(14), 6342-6348. https://doi.org/ 10.1021/jf901180q.
Hoseney, R. C. (1986). Principles of Cereal Science and Technology. American Association of Cereal Chemists, Inc. St. Paul, Minnesota, USA.
Kan, M., Kucukcongar, M., Keser, M., Morgounov, A., Muminjanov, H., Özdemir, F., & Qualset, C. (2015). Wheat landraces in farmers’ fields in Türkiye: National survey collection, and conservation, 2009-2014. FAO, Ankara, Türkiye.
Karagöz, A. (2019). Yerel buğdayların dünü, bugünü, geleceği. Türkiye Tohumcular Birliği Dergisi 8(31), 4-15.
Larsson, M. & Bergman, J. (2023) Experimental approach to evaluate the effect of growing conditions on cereal grain size and its relevance for interpreting archaeological cereal grain assemblages. Journal of Archaeological Science 152(2023), 105752. https://doi.org/ 10.1016/j.jas.2023.105752.
Marıć, S., Guberac, V., Petrovıć, S., Drezner, G., & Dvojkovıć, K. (2008). Effects of testing environments and crop density on winter wheat hectolitre weight. Cereal Research Communications 36, 1391-1394.
Mefleh, M., Conte, P., Fadda, C., Giunta, F., Piga, A., Hassoun, G., & Motzo, R. (2019). From ancient to old and modern durum wheat varieties: Interaction among cultivartraits, management, and technological quality. Journal of the Science of Food and Agriculture 99(5), 2059-2067. https://doi.org/ 10.1002/jsfa.9388.
Montevecchi, G., Setti, L., Olmi, L., Buti, M., Laviano, L., Antonelli, A., & Sgarbi, E. (2018). Determination of free soluble phenolic compounds in grains of ancient wheat varieties (Triticum sp. Pl.) by liquid chromatography–tandem mass spectrometry. Journal of Agricultural and Food Chemistry 67(1), 201-212. https://doi.org/ 10.1021/ acs.jafc.8b05629.
Peterson, C. J., Shelton, D. R., Martin, T. J., Sears R. G., Williams, E., & Graybosch, R. A. (2001). Grain color stability and classification of hard white wheat in the US. Euphytica 119 (2001), 101-107. https://doi.org/10.1023/A:1017515127628.
Shewry, P.R., & Hey, S. J. (2015a). The contribution of wheat to human diet and health. Food and Energy Security 4(3), 178-202. https://doi.org/10.1002/ fes3.64
Shewry, P.R., & Hey, S. J.(2015b). Do “ancient” wheat species differ from modern bread wheat in their contents of bioactive components?. Journal of Cereal Science 65 (2015), 236-243. https://doi.org/ 10.1016/j.jcs.2015.07.014.
Sırakaya, S., (2023). Feed value of Emmer Wheat (Triticum dicoccum) and by-products for ruminant animals. KSU J. Agric Nat 26 (1), 210-217. https://doi.org/10.18016/ksutarimdoga.vi.1030415.
SPSS, (2019). IBM SPSS Statistics 26.0 for Windows. SPSS Inc., Chicago, USA
Stagnari, F., Codianni, P., & Pisante, M. (2008). Agronomic and kernel quality of ancient wheats grown in central and southern Italy. Cereal Research Communications 36(2), 313-326. https://doi.org/10.1556/CRC.36.2008.2.11.
Torrion, J. A., & Stougaard, R. N. (2017). Impacts and limits of irrigation water management on wheat yield and quality. Crop Science 57(6), 3239-3251. https://doi.org/10.2135/cropsci2016.12.1032.
TSE, (2019). Tahıllar- Yığın yoğunluğunun (kütle/hektolitre) tayini- Bölüm 3: Rutin yöntem. Türk Standardları Enstitüsü.
TSE, TS 2974 (2018). Wheat, Türk Standardları Enstitüsü.
Uluöz, M. (1965). Buğday un ve ekmek analiz metotları. Ege Üniversitesi Matbaası, İzmir.
Williams, P., El-Haramein, F.J., Nkkoul, H., & Rihavi, S. (1986). Crop quality evaluation methods and guidelines. ICARDA, Syria, 1-31.

Some Physical and Physicochemical Characteristics of Local Karakılçık Wheat Varieties Grown in Different Provinces of Türkiye

Yıl 2024, Cilt: 27 Sayı: 3, 674 - 684

Kübranur Özkan Hülya Gül

https://doi.org/10.18016/ksutarimdoga.vi.1317966

Öz

Türkiye, one of the first places where wheat was cultivated, is the gene source of ancient wheat varieties that have attracted great interest in recent years. In this study, Karakılçık wheat varieties (KWV) grown by local producers in different provinces of Türkiye for the production of "Karakılçık Bread" were collected. Some physical (foreign matter, hectoliter and thousand kernel weight, grain hardness, kernel size distribution and homojenity, and colour) and physicochemical (wet and dry gluten, gluten index, falling number, zeleny sedimentation, and delayed sedimentation) characteristics of these KWV were determined and compared with a modern bread wheat variety (MBWV). The hectoliter and thousand kernel weights of KWV varied between 26.0-44.74 g and 60.43-70.80 kg hl-1, respectively. It was determined that the KWV of İzmir, Çanakkale, and Konya provinces had the largest and most homogeneous grain structure, while the Antalya KWV had the lightest and the Samsun KWV had the darkest grain color. The highest wet and dry gluten values were measured in the KWV of Antalya province, followed by MBWV and Konya province KWV. Significant differences were determined between MBW and KWV in terms of sedimentation and delayed sedimentation values (p<0.01). Falling numbers were observed between 499.7 and 372.0 seconds, the highest in Osmaniye and the lowest in Sakarya KWV. As a result, it has been concluded that KWV grown in different provinces of Türkiye have unique physical and physicochemical characteristics, with KWV grown in Konya province being comparatively superior to both MBWV and other KWV. The results of this study will be beneficial for the conservation, development, and sustainability of local varieties.

Anahtar Kelimeler

Ancient wheat, Gene center, Local variety, Wheat quality

Destekleyen Kurum

Scientific Research Projects Coordination Unit of Süleyman Demirel University

Proje Numarası

FYL-2021-8459

Teşekkür

This study is a part of the master's thesis of Kübranur Özkan and is supported by the Scientific Research Projects Coordination Unit of Süleyman Demirel University with the project number FYL-2021-8459. We thank the Süleyman Demirel University Scientific Research Projects Coordination Unit for their support.

Kaynakça

AACC (2010). Approved methods of the American association of cereal chemists. The Association, St. Paul.
Acun, S., & Gül, H. (2022). Antioxidant activities and total phenolic contents of karakılçık wheats grown in different regions of Türkiye (Sözlü Bildiri). 8th international Black Sea Coastline Countries Scientific Research Conference (eds P Dolashka and K Adilbekova), Sofia, Bulgaria, 29-30 Agustos,2022, ss.865-872.
Aktaş, H., Özberk, F., Oral, E., Baloch, F. S., Doğan, S., Kahraman, M., & Çığ, F. (2018). Türkiye’nin Güneydoğu Anadolu Bölgesinin buğday genetik kaynakları bakımından potansiyeli ve sürdürülebilir olarak korunması. Bahri Dağdaş Bitkisel Araştırma Dergisi 7(2), 47-54.
Alkan, F. R. (2022). Yerel karakılçık makarnalık buğday (Triticum turgidum subsp. durum (desf.) husn.) genotiplerinin bazı morfolojik, verim ve kalite özelliklerinin belirlenmesi (Tez no 752736). [Doktora Tezi, Ankara Üniversitesi Fen Bilimleri Enstitüsü Tarla Bitkileri Ana Bilim Dalı]. Yükseköğretim Kurulu Ulusal Tez Merkezi.
Arzani, A., & Ashraf, M. (2017). Cultivated ancient wheats (Triticum spp.): A potential source of health‐beneficial food products. Comprehensive Reviews in Food Science and Food Safety 16(3), 477-488. https://doi.org/10.1111/1541-4337.12262.
Atak, M. (2017). Buğday ve Türkiye buğday köy çeşitleri. Mustafa Kemal Üniversitesi Ziraat Fakültesi Dergisi 22(2), 71-88.
Balli, D., Cecchi, L., Pieraccini, G., Innocenti, M., Benedettelli, S., & Mulinacci, N. (2022). What’s new on total phenolsand γ-oryzanol derivatives in wheat? A comparison between modern and ancient varieties. Journal of Food Compositionand Analysis 109 (2022), 104453. https://doi.org/ 10.1016/j.jfca.2022.104453.
Bencze, S., Makádi, M., Aranyos, T. J., Földi, M., Hertelendy, P., Mikó, P., & Drexler, D. (2020). Re-introduction of ancient wheat cultivars in to organic agriculture—Emmer and einkorn cultivation experiences under marginal conditions. Sustainability 12(4), 1584. https://doi.org/ 10.3390/su12041584.
Cooper, R. (2015). Re-discovering ancient wheat varieties as functional foods. Journal of Traditional and Complementary Medicine 5(3), 138-143. https://doi.org/10.1016/j.jtcme.2015.02.004.
Csákvári, E., Halassy, M., Enyedi, A., Gyulai, F. & Berke, J. (2021). Is einkorn wheat (Triticum monococcum L.) a better choice than winter wheat (Triticum aestivum L.)? Wheat quality estimation for sustainable agriculture using vision-based digital image analysis. Sustainability 13(21), 12005. https://doi.org/10.3390/su132112005.
Čurná, V., & Lacko-Bartošová, M. (2017). Chemical composition and nutritional value of emmer wheat (Triticum dicoccon schrank): A review. Journal of Central European Agriculture 18(1),117-134. https://doi.org/10.5513/JCEA01/18.1.1871.
Dinu, M., Whittaker, A., Pagliai, G., Benedettelli, S., & Sofi, F. (2018). Ancient wheat species and human health: Biochemical and clinical implications. The Journal of Nutritional Biochemistry 52(2018), 1-9. https://doi.org/10.1016/ j.jnutbio.2017.09.001.
Elgün, A., Ertugay, Z., Certel, M. & Kotancılar, H. G. (2002.) Tahıl ve Ürünlerinde Analitik Kalite Kontrolü ve Laboratuar Uygulama Kılavuzu. Atatürk Üniversitesi Yayın No: 867, Ziraat Fakültesi Yayın No:335, Erzurum 245 sy.
Ertop, M. H., & Atasoy, R. (2019). Comparison of physicochemical attributes of einkorn wheat (Triticum monococcum) and durum wheat (Triticum durum) and evaluation of morphological properties using scanning electron microscopy and image analysis. Journal of Agricultural Sciences 25(1), 93-99. https://doi.org/10.15832/ ankutbd.539009.
FAO, (2023), Food and Agriculture Organization of the United Nations, https://www.fao.org/ faostat/en/#home (Date Received 10.06.2023).
Gélinas, P., & McKinnon, C. (2016). Gluten weight in ancient and modern wheat and the reactivity of epitopes towards R5 and G12 monoclonal antibodies. International Journal of Food Science and Technology 51(8), 1801-1810.https://doi.org/ 10.1111/ijfs.13151.
Golea, M. C., Şandru, M. D., & Codină, G. G. (2022). Mineral composition of flours produced from modern and ancient wheat varieties cultivated in Romania. Ukrainian Food Journal 11(1), 78-89. https://doi.org/10.24263/2304- 974X-2022-11-1-9.
Greenaway, W.T., Neustadt, M.H., & Zeleny, L., (1965). Communication to the editor: a test for stink bug damage in wheat. Cereal Chemistry, 42(6), 577-579.
Gül, H., Acun, S., Türk, S., Öztürk, A., & Kara, B. (2012). Göller Bölgesi’nde yetiştirilen bazi buğday çeşitlerinin fiziksel özellikleri. Derim 29(2), 21-32.
Harlan, J. R., & Zohary, D. (1966). Distribution of wild wheats and barley: the present distribution of wild forms may provide clues to the regions of early cereal domestication. Science 153(3740), 1074-1080. https://doi.org/ 10.1126/science.153.3740.1074.
Hidalgo, A., Brandolini, A., & Ratti, S. (2009). Influence of genetic and environmental factors on selected nutritional traits of Triticum monococcum. Journal of Agricultural and Food Chemistry 57(14), 6342-6348. https://doi.org/ 10.1021/jf901180q.
Hoseney, R. C. (1986). Principles of Cereal Science and Technology. American Association of Cereal Chemists, Inc. St. Paul, Minnesota, USA.
Kan, M., Kucukcongar, M., Keser, M., Morgounov, A., Muminjanov, H., Özdemir, F., & Qualset, C. (2015). Wheat landraces in farmers’ fields in Türkiye: National survey collection, and conservation, 2009-2014. FAO, Ankara, Türkiye.
Karagöz, A. (2019). Yerel buğdayların dünü, bugünü, geleceği. Türkiye Tohumcular Birliği Dergisi 8(31), 4-15.
Larsson, M. & Bergman, J. (2023) Experimental approach to evaluate the effect of growing conditions on cereal grain size and its relevance for interpreting archaeological cereal grain assemblages. Journal of Archaeological Science 152(2023), 105752. https://doi.org/ 10.1016/j.jas.2023.105752.
Marıć, S., Guberac, V., Petrovıć, S., Drezner, G., & Dvojkovıć, K. (2008). Effects of testing environments and crop density on winter wheat hectolitre weight. Cereal Research Communications 36, 1391-1394.
Mefleh, M., Conte, P., Fadda, C., Giunta, F., Piga, A., Hassoun, G., & Motzo, R. (2019). From ancient to old and modern durum wheat varieties: Interaction among cultivartraits, management, and technological quality. Journal of the Science of Food and Agriculture 99(5), 2059-2067. https://doi.org/ 10.1002/jsfa.9388.
Montevecchi, G., Setti, L., Olmi, L., Buti, M., Laviano, L., Antonelli, A., & Sgarbi, E. (2018). Determination of free soluble phenolic compounds in grains of ancient wheat varieties (Triticum sp. Pl.) by liquid chromatography–tandem mass spectrometry. Journal of Agricultural and Food Chemistry 67(1), 201-212. https://doi.org/ 10.1021/ acs.jafc.8b05629.
Peterson, C. J., Shelton, D. R., Martin, T. J., Sears R. G., Williams, E., & Graybosch, R. A. (2001). Grain color stability and classification of hard white wheat in the US. Euphytica 119 (2001), 101-107. https://doi.org/10.1023/A:1017515127628.
Shewry, P.R., & Hey, S. J. (2015a). The contribution of wheat to human diet and health. Food and Energy Security 4(3), 178-202. https://doi.org/10.1002/ fes3.64
Shewry, P.R., & Hey, S. J.(2015b). Do “ancient” wheat species differ from modern bread wheat in their contents of bioactive components?. Journal of Cereal Science 65 (2015), 236-243. https://doi.org/ 10.1016/j.jcs.2015.07.014.
Sırakaya, S., (2023). Feed value of Emmer Wheat (Triticum dicoccum) and by-products for ruminant animals. KSU J. Agric Nat 26 (1), 210-217. https://doi.org/10.18016/ksutarimdoga.vi.1030415.
SPSS, (2019). IBM SPSS Statistics 26.0 for Windows. SPSS Inc., Chicago, USA
Stagnari, F., Codianni, P., & Pisante, M. (2008). Agronomic and kernel quality of ancient wheats grown in central and southern Italy. Cereal Research Communications 36(2), 313-326. https://doi.org/10.1556/CRC.36.2008.2.11.
Torrion, J. A., & Stougaard, R. N. (2017). Impacts and limits of irrigation water management on wheat yield and quality. Crop Science 57(6), 3239-3251. https://doi.org/10.2135/cropsci2016.12.1032.
TSE, (2019). Tahıllar- Yığın yoğunluğunun (kütle/hektolitre) tayini- Bölüm 3: Rutin yöntem. Türk Standardları Enstitüsü.
TSE, TS 2974 (2018). Wheat, Türk Standardları Enstitüsü.
Uluöz, M. (1965). Buğday un ve ekmek analiz metotları. Ege Üniversitesi Matbaası, İzmir.
Williams, P., El-Haramein, F.J., Nkkoul, H., & Rihavi, S. (1986). Crop quality evaluation methods and guidelines. ICARDA, Syria, 1-31.

Toplam 39 adet kaynakça vardır.

Ayrıntılar

Birincil Dil	İngilizce
Konular	Tahıllar ve Yemeklik Tane Baklagiller
Bölüm	ARAŞTIRMA MAKALESİ (Research Article)
Yazarlar	Kübranur Özkan 0000-0002-2772-2463 Hülya Gül 0000-0002-6791-817X
Proje Numarası	FYL-2021-8459
Erken Görünüm Tarihi	11 Mart 2024
Yayımlanma Tarihi
Gönderilme Tarihi	21 Haziran 2023
Kabul Tarihi	18 Ekim 2023
Yayımlandığı Sayı	Yıl 2024Cilt: 27 Sayı: 3

Kaynak Göster

APA	Özkan, K., & Gül, H. (2024). Some Physical and Physicochemical Characteristics of Local Karakılçık Wheat Varieties Grown in Different Provinces of Türkiye. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 27(3), 674-684. https://doi.org/10.18016/ksutarimdoga.vi.1317966