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MUMSU BUĞDAY VE ÖZELLİKLERİ

BROWSE_DETAIL_CREATION_DATE: 1999

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BROWSE_DETAIL_TYPE: Conference or Workshop Item

BROWSE_DETAIL_SUB_TYPE: Paper

BROWSE_DETAIL_PUBLISH_STATE: Published

BROWSE_DETAIL_FORMAT: Word

BROWSE_DETAIL_LANG: Turkish

BROWSE_DETAIL_SUBJECTS: Agriculture (General),

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BROWSE_DETAIL_CREATORS: karaduman, yaşar (Author),

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BROWSE_DETAIL_IDENTIFIER_OTHER: http://mitos.tagem.gov.tr/browse/108/459.doc


BROWSE_DETAIL_PUBLISHER: Anadolu Tarımsal Araştırm Enstitüsü Müdürlüğü BROWSE_DETAIL_PUBLICATION_NAME: Ankara Üniversitesi Fen Bilimleri Enstitüsü 2008 Yılı Seminerleri BROWSE_DETAIL_PUBLICATION_LOCATION: Ankara BROWSE_DETAIL_PUBLICATION_DATE: 1999 BROWSE_DETAIL_PUBLICATION_NUMBER: - BROWSE_DETAIL_PUBLICATION_VOLUME: - BROWSE_DETAIL_PUBLICATION_PAGE: -


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BROWSE_DETAIL_TAB_ABSTRACT Bu çalışmada düşük amiloz içeren mumsu ve yarı mumsu buğdaylar üzerinde dünyada yapılan araştırmalar değerlendirilmiş, bu buğdayların nasıl elde edilebileceği açıklanmış ve Anadolu Tarımsal Araştırma Enstitüsü’nde yürütülen bir araştırmadan bahsedilmiştir.
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BROWSE_DETAIL_TAB_DESCRIPTION Ankara Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim dalı 2008 Yılı Doktora Semineri olarak yayınlanmıştır
BROWSE_DETAIL_TAB_RIGHTS Telif Hakkı Sorunu Yoktur
BROWSE_DETAIL_TAB_NOTES Doktora Semineri

BROWSE_DETAIL_TAB_REFERENCESKAYNAKLARAnonymous 1998. World Intellectual Property Organization. Web sitesi. http://www.wipo.int/portal/index.html.en. Erişim Tarihi: 11.04.2008.Anonymous 2008. Faostat-Fao Statistical Databases. Food and Agriculture Organization of The United Nations. Web sitesi. http://www.fao.org/. Erişim Tarihi: 10.04.2008.Anonymous 2008a. North Dakota State University. Web sitesi. http://www.ndsu.nodak.edu/instruct/berzonsk/breeding/Project%20Summaries.html. Erişim Tarihi: 11.04.2008.Anonymous 2008b. Oregon State University. Web sitesi. http://barleyworld.org/. Erişim Tarihi: 11.04.2008.Bettge, A. D., Giroux, M. J., and Morris, C. F. 2000. Susceptibility of waxy starch granules to mechanical damage. Cereal Chem., 77(6); 750-753. Bhattacharya, M., Erazo-Castrejon, S.V., Doehlert, D. C., and McMullen, M. S. 2001. Staling of bread as affected by waxy wheat flour blends.Cereal Chem., 79(2); 178-182. Boggini, G., Cattaneo, M., Paganoni, C., and Vaccino, P. 2001. Genetic variation for waxy proteins and starch properties in Italian wheat germplasm. Euphytica, 119; 113-116.Briney, A., Wilson, R., Potter, R.H., Barclay, I., Crosbie, G., Appels, R., Jones, M.G.J. 1998. A PCR-based marker for selection of starch and potential noodle quality in wheat. In:Molecular Breeding, 4(5); 427-433.Carey, B. 2005. Waxy wheat last longer, USDA/ARS. Web sitesi http://www.livescience.com/imageoftheday/siod_050608.html. Erişim Tarihi: 11.04.2008. Crosbie, G.B. 1994. Holding our edge in noodle wheat. Western Australian Journal of Agriculture, 35; 77-79.Crosbie, G.B., Miskelly, D.M. and Dewan, T. 1990. Wheat quality for the japanese flour milling and noddle ındustries. Western Australian Journal of Agriculture, 31; 81-83.Delwiche, S.R., and Graybosch, R.A. 2002. Identifcation of waxy wheat by near- infrared reflectance spektroskopy. J.Cereal Science, 35(1); 29-38. Eliasson, A.C. and Larsson, K. 1993. Cereals in breadmaking. New York, Marcel Dekker.Grant, L.A. , Vignaux, N., Doehlert, D.C. , McMullen, M.S., Elias, E.M., and Kianian, S. 2001. Starch characteristics of waxy and nonwaxy tetraploid (triticumturgiduml.var.durum) wheats. Cereal Chem., 78 (5); 590-595.Graybosch, R.A. 1998. Waxy wheats: Origin, properties, and prospects. In: Trends in Food Science & Technology, 9(4); 135-142.Graybosch, R.A. 2007. Evaluation of waxy wheat and gluten, United States of Department Agricultural Research Department, ARS, Project Number: 5440-21000-025-01. Web sitesi. http://arsserv0.tamu.edu/research/projects/projects.htm?accn_no=407972. Erişim Tarihi: 11.04.2008.Hayakawa, K., Tanaka, K. , Nakamura, T., Endo, S. , and Hoshino, T. 2004. End use quality of waxy wheat flour in various grain-based foods. Cereal Chem., 81(5); 666-672. Heler, L. 2005. New waxy wheat presents innovation opportunities. Web sitesi. http://www.foodnavigator-usa.com/news/ng.asp?id=64172-waxy-wheat-waxy-maize-Penawawa-x. 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Steele and O.K. Chung (Eds), Proceedings of International Wheat Quality Conference (pp. 261-284). Manhattan, KS: Grain Industry Alliance. Matthews, G. 2008. Graham Matthews Homepage, Starches. Web sitesi.http://www.gpmatthews.nildram.co.uk/pharma/starch.html. Erişim Tarihi: 11.04.2008.Matkovic, K., Chakraborty, M., Grant, L.A., Yalla, F., Manthey, F. 2004. Effects of waxy wheat flour blends on bread baking and staling properties. American Association of Cereal Chemists Program Book, 130-257.McLauchlan, A., Ogbonnaya, F.C., Hollingsworth, B., Carter. M., Gale. K.R., Henry. R.J., Holton, T.A., Morell. M.K., Rampling. L.R., Sharp. P.J., Shariflou. M.R., Jones. M.G.K. 2001. R.In: Australian Journal of Agricultural Research. Development of robust PCR-based DNA markers for each homoeo-allele of granule-bound starch synthase and their application in wheat breeding programs, 52(11-12); 1409-1416.Morris, C.F., Konzak, C.F. 2001. Registration of hard and soft homozygous waxy wheat germplasm. 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Impact of waxy, partial waxy, and wildtype wheat starch fraction properties on hearth bread characteristics.Cereal Chem., 83(6); 647-654.Shariflou, M.R., Hassani, M.E., Sharp, P.J. 2001. A PCR-based DNA marker for detection of mutant and normal alleles of the Wx-D1 gene of wheat . In: Plant Breeding, 120(2); 121-124.Seib, P.A. 1994. Wheat starch: isolation, structure and properties. Oyo Toshitsu Kagaki, 41; 49-69.Seib, P.A. 1997. Wheat starch as a quality determinant. In J.L. Steele, and O.K. Chung (Eds.), Proceedings of International Wheat Quality Conference (pp. 61-82). Manhattan, KS: Grain Industry Alliance.Seib, P.A. 2000. Reduced-amylose wheats and asian noddles. Cereal Foods World, 45; 504-512. Swinkels, J.J.M. 1985. Industrial Starch Chemistry Properties, Modifications and Applications of Starches, AVEBE b.a. International Marketing and Sales: 9607 PN Foxhol, Holland. Suszkiw, J. 2003. New waxy sprıng wheats avaılable. ARS News Service Agricultural Research Service, USDA. 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