Cereals & Grains Association
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​July-August 2013​

Processing Advances/Pre-annual Meeting

Volume 58, Number 4

Feature

Whole Grain Saltine Crackers: Formulation, Processing, and Quality Improvements
doi: 10.1094/CFW-58-4-0180
J. Li, G. G. Hou, and Z. Chen
Pages 180-185
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Perspective

A Measure of Minimum Technical Competence to Use in Hiring
doi: 10.1094/CFW-58-4-0187
C. L. Weller
Pages 187-189
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AACCI Report

Whole Grains: Definition, Dietary Recommendations, and Health Benefits
doi: 10.1094/CFW-58-4-0191
Joanne Slavin, Michelle Tucker, Cynthia Harriman, and Satya S. Jonnalagadda
Pages 191-198
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AACCI Approved Methods Technical Committee Report: Collaborative Study on a Method for Determining the Mixing Properties of Dough Using High-Energy Mixing
doi: 10.1094/CFW-58-4-0199
J. M. C. Dang and M. L. Bason
Pages 199-204
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doi: 10.1094/CFW-58-4-0205

CFW Report

Column

Engineering: How Much Energy Does It Take to Cook Cereals II?
doi: 10.1094/CFW-58-4-0216
Leon Levine
Pages 216-217
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The Good Carbohydrate
doi: 10.1094/CFW-58-4-0218
Joanne Slavin
Pages 218-219
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In Every Issue

doi: 10.1094/CFW-58-4-0220
doi: 10.1094/CFW-58-4-0223
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