✨
AI Summary & Key Takeaways
AI Insight⚡ TL;DR(Too Long; Didn't Read)
The differences between the varieties were significant (P
📌 3 Key Takeaways
🎯
Objective & Hypothesis:The present study"was conducted to determine the total pentosan content and water-extract viscosity of sopif" wheat, triticale and oats varieties.
📊
Key Findings & Data:The average total pentosan content were obtainedMiS % for wheat, 7.26 % for triticale and 9.83 % for oats.
💡
Conclusion & Impact:The differences between the varieties were significant (P
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters
Abstract
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
🔖
Cite This Article
KIRKPINAR, F., TALUG, A. M., ERKEK, R., HAMARAT, S., BASMACIOĞLU, H. (2022). The total pentosan and viscosity relationship in wheat, triticale and oats. Turkish Journal Of Field Crops, Cilt: 2 - Sayı: 1, 27–30. https://ajindex.com/articles/606055