TY  - JOUR
AU  - Zečević, Veselinka
AU  - Bošković, Jelena
AU  - Knežević, Desimir
PY  - 2011
UR  - http://RIVeC.institut-palanka.rs/handle/123456789/873
AB  - Five winter wheat cultivars created in Small Grains Research Centre of Kragujevac (Ana Morava, Toplica, Vizija, Takovčanka and Lazarica) were grown at the macro field trial in three locations (Kragujevac, Sombor and Bačka Topola) during three years (2004-2006). Influence of environment (location and growing season) and genotype on rheological properties of flour and dough (water absorption, dough development time, dough stability time, dough weakness, and mixing tolerance index) were investigated. Analysis of variance showed highly significant differences among investigated cultivars (G), years (Y) and among their interactions (G x Y, G x L, Y x L, G x Y x L) for water absorption of flour. The strongest individual influence for water absorption had location (F=56.032**) and G x Y x L interaction (F=55.712**), and then year (F=45.069**). Farinograph properties have shown that wheat flour on average belonged to A2 and B1 quality group, what means that investigated cultivars had high technological quality.
PB  - Hódmezővásárhely : Szegedi Tudományegyetem Mezőgazdasági Kar
T2  - Agrár- és Vidékfejlesztési Szemle
T1  - Effect of environment and genotype on rheological properties of flour and dough of winter wheat
EP  - 480
IS  - 1: supplement „Traditions, innovation, sustainability”
SP  - 476
VL  - 6
UR  - https://hdl.handle.net/21.15107/rcub_rivec_873
ER  - 

@article{
author = "Zečević, Veselinka and Bošković, Jelena and Knežević, Desimir",
year = "2011",
abstract = "Five winter wheat cultivars created in Small Grains Research Centre of Kragujevac (Ana Morava, Toplica, Vizija, Takovčanka and Lazarica) were grown at the macro field trial in three locations (Kragujevac, Sombor and Bačka Topola) during three years (2004-2006). Influence of environment (location and growing season) and genotype on rheological properties of flour and dough (water absorption, dough development time, dough stability time, dough weakness, and mixing tolerance index) were investigated. Analysis of variance showed highly significant differences among investigated cultivars (G), years (Y) and among their interactions (G x Y, G x L, Y x L, G x Y x L) for water absorption of flour. The strongest individual influence for water absorption had location (F=56.032**) and G x Y x L interaction (F=55.712**), and then year (F=45.069**). Farinograph properties have shown that wheat flour on average belonged to A2 and B1 quality group, what means that investigated cultivars had high technological quality.",
publisher = "Hódmezővásárhely : Szegedi Tudományegyetem Mezőgazdasági Kar",
journal = "Agrár- és Vidékfejlesztési Szemle",
title = "Effect of environment and genotype on rheological properties of flour and dough of winter wheat",
pages = "480-476",
number = "1: supplement „Traditions, innovation, sustainability”",
volume = "6",
url = "https://hdl.handle.net/21.15107/rcub_rivec_873"
}

Zečević, V., Bošković, J.,& Knežević, D.. (2011). Effect of environment and genotype on rheological properties of flour and dough of winter wheat. in Agrár- és Vidékfejlesztési Szemle
Hódmezővásárhely : Szegedi Tudományegyetem Mezőgazdasági Kar., 6(1: supplement „Traditions, innovation, sustainability”), 476-480.
https://hdl.handle.net/21.15107/rcub_rivec_873

Zečević V, Bošković J, Knežević D. Effect of environment and genotype on rheological properties of flour and dough of winter wheat. in Agrár- és Vidékfejlesztési Szemle. 2011;6(1: supplement „Traditions, innovation, sustainability”):476-480.
https://hdl.handle.net/21.15107/rcub_rivec_873 .

Zečević, Veselinka, Bošković, Jelena, Knežević, Desimir, "Effect of environment and genotype on rheological properties of flour and dough of winter wheat" in Agrár- és Vidékfejlesztési Szemle, 6, no. 1: supplement „Traditions, innovation, sustainability” (2011):476-480,
https://hdl.handle.net/21.15107/rcub_rivec_873 .