enrichment of Asian noodles with fiber-rich fractions derived from roller milling of hull-less barley von Izydorczyk, M.S, Lagasse, S.L, Hatcher, D.W, Dexter, J.E, Rossnagel, B.G

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Effects of sprout damage on durum wheat milling and pasta processing quality von Fu, B. X., Hatcher, D. W., Schlichting, L.

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Ultrasonic characterization of fresh yellow alkaline noodles von Bellido, G.G, Hatcher, D.W

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Effect of cooking on the composition of beans (Phaseolus vulgaris L.) and chickpeas (Cicer arietinum L.) von Wang, N, Hatcher, D.W, Tyler, R.T, Toews, R, Gawalko, E.J

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Influence of cooking and dehulling on nutritional composition of several varieties of lentils ( Lens culinaris) von Wang, N., Hatcher, D.W., Toews, R., Gawalko, E.J.

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Effects of Particle Size and Starch Damage of Flour and Alkaline Reagent on Yellow Alkaline Noodle Characteristics von Hatcher, D.W, Edwards, N.M, Dexter, J.E

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Flour Particle Size, Starch Damage, and Alkali Reagent: Impact on Uniaxial Stress Relaxation Parameters of Yellow Alkaline Noodles von Hatcher, D.W, Bellido, G.G, Anderson, M.J

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Quality characteristics of fresh and dried white salted noodles enriched with flour from hull-less barley genotypes of diverse amylose content von Lagasse, S.L, Hatcher, D.W, Dexter, J.E, Rossnagel, B.G, Izydorczyk, M.S

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Effects of Flour Particle Size and Starch Damage on Processing and Quality of White Salted Noodles von Hatcher, D. W., Anderson, M. J., Desjardins, R. G., Edwards, N. M., Dexter, J. E.

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Asian noodles: Revisiting Peleg’s analysis for presenting stress relaxation data in soft solid foods von Bellido, G.G., Hatcher, D.W.

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Bubbles in noodle dough: Characterization by X-ray microtomography von Guillermic, R.-M., Koksel, F., Sun, X., Hatcher, D.W., Nickerson, M.T., Belev, G.S., Webb, M.A., Page, J.H., Scanlon, M.G.

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Effects of a cross-linking enzyme on the protein composition, mechanical properties, and microstructure of Chinese-style noodles von Bellido, G.G., Hatcher, D.W.

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INVESTIGATION OF UNIAXIAL STRESS RELAXATION PARAMETERS TO CHARACTERIZE THE TEXTURE OF YELLOW ALKALINE NOODLES MADE FROM DURUM AND COMMON WHEATS von HATCHER, D.W, BELLIDO, G.G, DEXTER, J.E, ANDERSON, M.J, FU, B.X

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Quality characteristics of yellow alkaline noodles enriched with hull-less barley flour von Hatcher, D.W, Lagasse, S, Dexter, J.E, Rossnagel, B, Izydorczyk, M

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Simple Phenolic Acids in Flours Prepared from Canadian Wheat: Relationship to Ash Content, Color, and Polyphenol Oxidase Activity von Hatcher, D. W., Kruger, J. E.

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rapid microassay for determination of peroxidase in wheat and flour von Hatcher, D.W, Barker, W

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Influence of frozen noodle processing on cooked noodle texture von Hatcher, D.W

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Stress relaxation behaviour of yellow alkaline noodles: Effect of deformation history von Bellido, G.G., Hatcher, D.W.

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Investigation of a small-scale asymmetric centrifugal mixer for the evaluation of Asian noodles von Hatcher, D.W, Preston, K.R

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Evaluation of the performance of flours from cross- and self-pollinating Canadian common buckwheat ( Fagopyrum esculentum Moench) cultivars in soba noodles von Hatcher, D.W., You, S., Dexter, J.E., Campbell, C., Izydorczyk, M.S.

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