N. M. Edwards

发表

The relationships between durum wheat vitreousness, kernel hardness and processing quality

P. Williams, J. Dexter, P. C. Williams, 1988 .

Effects of flour particle size and starch damage on processing and quality of white salted noodles

D. W. Hatcher, J. Dexter, M. Anderson, 2002 .

Role of gluten and its components in determining durum semolina dough viscoelastic properties

M. Scanlon, J. Dexter, S. Mulvaney, 2003 .

Starch Participation in Durum Dough Linear Viscoelastic Properties

M. Scanlon, J. Dexter, N. M. Edwards, 2002 .

Effects of Commercial Hydrolytic Enzyme Additives on Japanese-Style Sponge and Dough Bread Properties and Processing Characteristics

K. Preston, N. M. Edwards, O. Harada, 2005 .

Physicochemical properties of hull-less barley fibre-rich fractions varying in particle size and their potential as functional ingredients in two-layer flat bread.

J. Dexter, M. Izydorczyk, T. Chornick, 2008, Food chemistry.

Oriental noodle dough rheology : Relationship to water absorption, formulation, and work input during dough sheeting

M. Scanlon, J. Dexter, J. Kruger, 1996 .

Effects of Particle Size and Starch Damage of Flour and Alkaline Reagent on Yellow Alkaline Noodle Characteristics

J. Dexter, D. Hatcher, N. M. Edwards, 2008 .

SIMPLIFIED ASSAY OF VITAMINS A AND E IN MIXTURES.

N. M. Edwards, R. W. Lehman, W. Fisher, 1964, Journal of pharmaceutical sciences.

Effects of Monoglycerides of Varying Fatty Acid Chain Length and Mixtures Thereof on Sponge-and-Dough Breadmaking Quality

Kazuki Hattori, N. M. Edwards, B. Fu, 2015 .

Immunologic Assessment of Patients Treated with Bovine Fibrin as a Hemostatic Agent

N. M. Edwards, K. Moskowitz, A. Budzynski, 1996, Thrombosis and Haemostasis.

Stress-relaxation properties of Mixograph semolina-water doughs from durum wheat cultivars of variable strength in relation to mixing characteristics, bread- and pasta-making performance

D. Peressini, J. Dexter, S. Mulvaney, 2001 .

Hearth bread baking quality of durum wheat varying in protein composition and physical dough properties

T. Mccaig, N. Ames, J. Clarke, 2007 .

Relationships between dough strength, polymeric protein quantity and composition for diverse durum wheat genotypes

T. Mccaig, N. Ames, J. Clarke, 2007 .

Effects of purified monoglycerides on Canadian short process and sponge and dough mixing properties, bread quality and crumb firmness during storage

K. Preston, S. Inoue, N. M. Edwards, 2009 .

Textural characteristics of wholewheat pasta and pasta containing non-starch polysaccharides

C. Biliaderis, J. Dexter, N. M. Edwards, 1995 .

The Implications of Frequently Encountered Grading Factors on the Processing Quality of Durum Wheat

J. Dexter, N. M. Edwards, 2009 .

Cooked pasta texture : comparison of dynamic viscoelastic properties to instrumental assessment of firmness

C. Biliaderis, J. Dexter, M. Izydorczyk, 1993 .

A colorimetric method for estimating spaghetti cooking losses

J. Dexter, R. Matsuo, L. Malcolmson, 1992 .

Relationship of creep-recovery and dynamic oscillatory measurements to durum wheat physical dough properties

M. Scanlon, J. Dexter, S. Cenkowski, 1999 .

The Implications of Frequently Encountered Grading Factors on the Processing Quality of Common Wheat

J. Dexter, N. M. Edwards, 2003 .

THE EFFECT OF SUPERHEATED–STEAM DEHYDRATION KINETICS ON TEXTURAL PROPERTIES OF ASIAN NOODLES

J. Dexter, D. Hatcher, S. Cenkowski, 2003 .