Authors: HUSSAIN A LUKOW OM WATTS BM MCKENZIE RIH

Citation: A. Hussain et al., RHEOLOGICAL PROPERTIES OF FULL-FORMULA DOUGHS DERIVED FROM NEAR-ISOGENIC 1BL 1RS TRANSLOCATION LINES/, Cereal chemistry, 74(3), 1997, pp. 242-248

Authors: WANG SM WATTS BM LUKOW OM SCHLICHTING L BUSHUK W

Citation: Sm. Wang et al., DOUGH PROFILING - AN INSTRUMENTAL METHOD FOR DOUGH STICKINESS MEASUREMENT, Cereal chemistry, 73(4), 1996, pp. 445-451

Authors: WANG SM WATTS BM BETKER SE LUKOW OM BUSHUK W

Citation: Sm. Wang et al., A SENSORY METHOD OF DOUGH STICKINESS MEASUREMENT, Cereal foods world, 39(11), 1994, pp. 831-834

Authors: DRIEDGER DR WATTS BM HUSSAIN A ELIAS LG

Citation: Dr. Driedger et al., ISOENZYME AND COTYLEDON PROTEIN VARIATION FOR IDENTIFICATION OF BLACKBEANS (PHASEOLUS-VULGARIS L) WITH SIMILAR SEED MORPHOLOGY, Euphytica, 74(1-2), 1994, pp. 27-34

Authors: MACDONALD BA WATTS BM FITZPATRICK DW

Citation: Ba. Macdonald et al., COMPARISON OF TASTE THRESHOLDS IN SELECTED CANADIAN AND PERUVIAN POPULATIONS, Ecology of food and nutrition, 30(3-4), 1993, pp. 241-251

Authors: MACDONALD BA WATTS BM FITZPATRICK DW

Citation: Ba. Macdonald et al., CANADIAN AND PERUVIAN GUSTATORY RESPONSE TO BITTERNESS AND SALT IN INSTANT POTATO PUREE, Ecology of food and nutrition, 30(2), 1993, pp. 127-136