The total pentosan and viscosity relationship in wheat, triticale and oats
Küçük Resim Yok
Tarih
1997
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The present study"was conducted to determine the total pentosan content and water-extract viscosity of sopif" wheat, triticale and oats varieties. The average total pentosan content were obtainedMiS % for wheat, 7.26 % for triticale and 9.83 % for oats. The differences between the varieties were significant (P<0.01). The average water-extract viscosity were obtained 1.25 cp for wheat, 1.33 cp for triticale and 1.13 cp for oats. The differences between varieties were significant (P<0.01). The regression equations were found between total pentosan and water-extract viscosity of wheat, triticale and oats: 0.78 for wheat, 0.79 for triticale and 0.74 for oats.
The present study"was conducted to determine the total pentosan content and water-extract viscosity of sopif" wheat, triticale and oats varieties. The average total pentosan content were obtainedMiS % for wheat, 7.26 % for triticale and 9.83 % for oats. The differences between the varieties were significant (P<0.01). The average water-extract viscosity were obtained 1.25 cp for wheat, 1.33 cp for triticale and 1.13 cp for oats. The differences between varieties were significant (P<0.01). The regression equations were found between total pentosan and water-extract viscosity of wheat, triticale and oats: 0.78 for wheat, 0.79 for triticale and 0.74 for oats.
The present study"was conducted to determine the total pentosan content and water-extract viscosity of sopif" wheat, triticale and oats varieties. The average total pentosan content were obtainedMiS % for wheat, 7.26 % for triticale and 9.83 % for oats. The differences between the varieties were significant (P<0.01). The average water-extract viscosity were obtained 1.25 cp for wheat, 1.33 cp for triticale and 1.13 cp for oats. The differences between varieties were significant (P<0.01). The regression equations were found between total pentosan and water-extract viscosity of wheat, triticale and oats: 0.78 for wheat, 0.79 for triticale and 0.74 for oats.
Açıklama
Anahtar Kelimeler
Mühendislik, Ziraat
Kaynak
Turkish Journal of Field Crops
WoS Q Değeri
Scopus Q Değeri
Cilt
2
Sayı
1
