Cereals & Grains Association
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​January-February 2013​

Health & Nutrition

Volume 58, Number 1

Editorial

doi: 10.1094/CFW-58-1-0003

Feature

Whole Grain Gluten-free Egg-free Pastas
doi: 10.1094/CFW-58-1-0004
T. S. Kahlon, R. R. Milczarek, and M. M. Chiu
Pages 4-7
VIEW ABSTRACT | VIEW ARTICLE
Decisions and Distributions
doi: 10.1094/CFW-58-1-0008
T. C. Nelsen
Pages 8-11
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Blueberries: A "Super Fruit" Complement to Cereals
doi: 10.1094/CFW-58-1-0013
V. I. Petrova and E. J. Kennelly
Pages 13-17
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Process for Accelerated Aging of Rice
doi: 10.1094/CFW-58-1-0019
K. R. Bhattacharya
Pages 19-22
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Improvements in Technology for Parboiling Rice
doi: 10.1094/CFW-58-1-0023
K. R. Bhattacharya
Pages 23-26
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Use of Pulse Ingredients to Develop Healthier Baked Products
doi: 10.1094/CFW-58-1-0027
L. Malcolmson, G. Boux, A.-S. Bellido, and P. Frohlich
Pages 27-32
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Unique Health and Nutrition Functionalities of Rice
doi: 10.1094/CFW-58-1-0033
N. Hammond and S. Peirce
Pages 33-35
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AACCI Report

AACCI Approved Methods Technical Committee Report: Collaborative Study on the Immunochemical Determination of Intact Gluten Using an R5 Sandwich ELISA
doi: 10.1094/CFW-58-1-0036
Peter Koehler, Theresa Schwalb, Ulrike Immer, Markus Lacorn, Paul Wehling, and Clyde Don
Pages 36-40
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Column

Health and Nutrition Consumer Drivers, Disconnects, and Navigation Strategies
doi: 10.1094/CFW-58-1-0041
Suzy Badaracco
Pages 41-43
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Engineering: How Much Energy Does It Take to Cook Cereals?
doi: 10.1094/CFW-58-1-0044
Leon Levine
Pages 44-45
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Reflections — 2013
doi: 10.1094/CFW-58-1-0046
Daniel Best
Pages 46-47
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In Every Issue

doi: 10.1094/CFW-58-1-0049
doi: 10.1094/CFW-58-1-0051
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