نتایج جستجو برای: tajan
تعداد نتایج: 170 فیلتر نتایج به سال:
in order to study the effect of salt stress at different growth stages on physiological characteristics and enzyme superoxide dismutas (sod) activity in wheat genotypes a green house experiment was conducted at the agricultural research greenhouse, agricultural, medical and industrial research school, nuclear science and technology research institute of karaj. a split factorial design on the ba...
abstract background and purpose:in many regions especially in the north of iran groundwater is the most important resource for drinking supply. a present study was carried out in the tajan plain in northern iran. the aim of this study was to evaluate the quality of groundwater. materials and methods:in order to constructing the groundwater quality index (gwqi) 3 main levels were composed select...
non-point pollution are an important factor in determining water quality and eutrophication of fresh water. the principle causes of this issue is high concentrations of nutrients in the water especially nitrogen and phosphorus. change of land use particularly affected on water nitrate load. therefore, understanding the correlations between land use and nitrate pollutant is a priority in order t...
In order to assess the effect of salinity on root traits and yield of two wheat cultivars, an experiment was conducted in Agricultural, Medical and Industrial Research School, Nuclear Science and Technology Research Institute, Karaj, Iran, using factorial experiment based on complete randomized design with 3 replications. The first factor included sensitive wheat cv. (Tajan) and tolerant cv. (B...
In this study, the effects of quality and quantity of protein in flours with 95% and 70% extraction rates obtained from Mahdavi and Tajan wheat cultivars each baked at two different durations (100 and 75 sec.) and temperatures (210 and 250°C), after wrapping in polyethylene packages with 40µm thickness were investigated. All tests were carried out during 168 hours after packing and at 24h inter...
In this study, the effects of quality and quantity of protein in flours with 95% and 70% extraction rates obtained from Mahdavi and Tajan wheat cultivars each baked at two different durations (100 and 75 sec.) and temperatures (210 and 250°C), after wrapping in polyethylene packages with 40µm thickness were investigated. All tests were carried out during 168 hours after packing and at 24h inter...
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