@article {Seydi:2014:2148-127X:178,
title = "Evaluation of Yield and Quality Traits of Wheat Cultivars",
journal = "Turkish Journal of Agriculture: Food Science and Technology",
parent_itemid = "infobike://doaj/2148127x",
publishercode ="doaj",
year = "2014",
volume = "3",
number = "4",
publication date ="2014-01-01T00:00:00",
pages = "178-182",
itemtype = "ARTICLE",
issn = "2148-127X",
url = "https://www.ingentaconnect.com/content/doaj/2148127x/2014/00000003/00000004/art00002",
doi = "doi:10.24925/turjaf.v3i4.178-182.191",
author = "Seydi Aydoan and Mehmet ahin and Aysun G{\"o}{\c{c}}men Ak{\c{c}}ack and Seyfi Taner",
abstract = "This research was conducted to determine grain yield and some quality traits of 18 bread wheat varieties in dry conditions and location in the center of Konya in 2009-2010 growing seasons. Grain yield and some quality characteristics (protein content, zeleny sedimentation, gluten index, alveograph energy value, alveograph P/L, mixograph development time, mixograph peak height, and mixograph softening value and mixograph total area) were examined. According to the results including means ranged between; grain yield 331.85-749.05 kg/da, Protein content 12.62-15.23%, gluten index value of 41.81-98.19%, zeleny sedimentation value 27.00-51.50 ml, alveograph energy 59.70-235.43 10-4 Joules alveograph P/L 0.38 to 1.29, micsograph development time 1.44-4.95 min., mixograph peak height, 42.46-60.67%, mixograph right peak slope 10.13-45.52%, mixograph total area 239.12-322.28% Tq*dak, was found. The experiment has been found significant correlations between traits.",
}