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EFFECT OF REDUCED TILLAGE ON WHEAT RHEOLOGICAL PROPERTIES
U: PROCEEDINGS OF 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS. / Ugarčić-Hardi, Žaneta (ur.). Osijek: Faculty of Food Technology, Department of Cereal Processing Technologies, 2008. str. 154-161. urn:nbn:hr:151:758659
Jug, Danijel; Jug, Irena; Ugarčić-Hardi, Ž.; Sabo, M.

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Jug, D., Jug, I., Ugarčić Hardi, Ž. i Sabo, M. (2008). EFFECT OF REDUCED TILLAGE ON WHEAT RHEOLOGICAL PROPERTIES. U Ž. Ugarčić Hardi, (Ur.), PROCEEDINGS OF 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS (str. 154-161). Osijek: Faculty of Food Technology, Department of Cereal Processing Technologies. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:151:758659

Jug, Danijel, et al. "EFFECT OF REDUCED TILLAGE ON WHEAT RHEOLOGICAL PROPERTIES." PROCEEDINGS OF 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS, Ur. Žaneta Ugarčić Hardi, Faculty of Food Technology, Department of Cereal Processing Technologies, 2008, str. 154-161. https://urn.nsk.hr/urn:nbn:hr:151:758659

Jug, Danijel, Irena Jug, Ž. Ugarčić Hardi i M. Sabo. "EFFECT OF REDUCED TILLAGE ON WHEAT RHEOLOGICAL PROPERTIES." U PROCEEDINGS OF 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS, 154-161. Osijek: Faculty of Food Technology, Department of Cereal Processing Technologies, 2008. Citirano 08.12.2024.. https://urn.nsk.hr/urn:nbn:hr:151:758659

Jug, D., et al. (2008) 'EFFECT OF REDUCED TILLAGE ON WHEAT RHEOLOGICAL PROPERTIES', u Ugarčić Hardi, Ž. (ur.), PROCEEDINGS OF 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS, Faculty of Food Technology, Department of Cereal Processing Technologies, Osijek, str. 154-161. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:151:758659 (Datum pristupa: 08.12.2024.)

Jug D, Jug I, Ugarčić Hardi Ž, Sabo M. EFFECT OF REDUCED TILLAGE ON WHEAT RHEOLOGICAL PROPERTIES. U: Ž. Ugarčić Hardi, ur. PROCEEDINGS OF 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS. Osijek: Faculty of Food Technology, Department of Cereal Processing Technologies; 2008. Str. 154-161. [pristupljeno 08.12.2024.] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:151:758659

D. Jug, I. Jug, Ž. Ugarčić Hardi i M. Sabo, "EFFECT OF REDUCED TILLAGE ON WHEAT RHEOLOGICAL PROPERTIES", PROCEEDINGS OF 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS, Ž. Ugarčić Hardi, Ur. Osijek: Faculty of Food Technology, Department of Cereal Processing Technologies, 2008. [Online] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:151:758659 [Citirano: 08.12.2024.]

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Podaci o radu
Naslov (engleski)EFFECT OF REDUCED TILLAGE ON WHEAT RHEOLOGICAL PROPERTIES
AutorDanijel Jug
AutorIrena Jug
AutorŽ. Ugarčić-Hardi
AutorM. Sabo
UrednikŽaneta Ugarčić-Hardi
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Fakultet agrobiotehničkih znanosti Osijek
(Zavod za biljnu proizvodnju i biotehnologiju)
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Poljoprivreda (agronomija)
Bilinogojstvo
Sažetak (engleski)
The effect of tillage systems (TS) on wheat reological properties including farinographic, extensographic and amilographic parameters was studied. Eight different tillage systems were compared in winter wheat (Triticum aestivum L.) production on one experimental field (chrenosem) located in the Baranya region of north-eastern Croatia in 2002, 2003 and 2004. The influence of RT on farinogaphic parameters was not significant for the second and thread years. However, TS did not show statistically significant difference in farinograph parameters, except the dough stability in the 3-year average. In the contrary the influence of year shows statistically significant differences on all farinographic parameters. Interaction year and tillage system were significant for dough development, resistance and quality number. Among three vegetation years factor Y was significant different for all extensographic parameters, interaction Y + TS was significant different for the extensibility, while the factor TS did not show significant difference. In the 3-year average, RT did not show statistically significant difference in amilographic parameters, except beginning of gelatinisation. To sum up, DH, CH, CWDS, CwNs and CsNw produced equal quality reological properties wheat and slightly better than CT and these systems could be presented as an even-handed replacement for tilling.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - domaća recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov zbornikaPROCEEDINGS OF 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS
Brojčani podacistr. 154-161
ISBN978-953-7005-15-3
URN:NBNurn:nbn:hr:151:758659
Datum objave publikacije2008
SkupNaziv: 4th INTERNATIONAL CONGRESS FLOUR - BREAD ‘07 6th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS
Kratica: FLOUR - BREAD
Lokacija: Opatija, Hrvatska
Datum početka: 2007-10-24
Datum završetka: 2007-10-27
Vrsta izlaganja: Ostalo
Vrsta resursaTekst
IzdavačFaculty of Food Technology, Department of Cereal Processing Technologies
Mjesto izdavanjaOsijek
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2024-05-21 10:32:02