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​May-June 2013​

doi: 10.1094/CFW-58-3-0115

Sampling for Mycotoxins—Do We Care Enough?

doi: 10.1094/CFW-58-3-0117

E. Pichler

Pages 117-118

Measuring and Addressing Texture Challenges in Healthy Baked Products

doi: 10.1094/CFW-58-3-0120

M. B. Whitworth and F. K. Gates

Pages 120-125

Rice Hull Fiber: Food Applications, Physiological Benefits, and Safety

doi: 10.1094/CFW-58-3-0127

J. Podolske, S. S. Cho, R. Gonzalez, A. W. Lee, and C. Peterson

Pages 127-131

Positive Assessment of Mill Stream Endosperm Purity Using Chemical Imaging

doi: 10.1094/CFW-58-3-0133

D. L. Wetzel

Pages 133-137

Stress Relaxation and Creep Recovery Tests Performed on Wheat Kernels Versus Doughs: Influence of Glutenins on Rheological and Quality Properties

doi: 10.1094/CFW-58-3-0139

J. D. C. Figueroa, Z. J. E. Hernández, P. Rayas-Duarte, and R. J. Peña

Pages 139-144

doi: 10.1094/CFW-58-3-0146

Dietary Fiber Methods in Codex Alimentarius: Current Status and Ongoing Discussions

doi: 10.1094/CFW-58-3-0401

Garrett Zielinski, Jon W. DeVries, Stuart A. Craig, and Anne R. Bridges

Pages 148-152

doi: 10.1094/CFW-58-3-0153

AACCI Approved Methods Technical Committee Report: Collaborative Study on the Immunochemical Determination of Partially Hydrolyzed Gluten Using an R5 Competitive ELISA

doi: 10.1094/CFW-58-3-0402

Peter Koehler, Theresa Schwalb, Ulrike Immer, Markus Lacorn, Paul Wehling, and Clyde Don

Pages 154-158

Outline of the 12th Five Year Development Plan for the Chinese Grain Industry

doi: 10.1094/CFW-58-3-0160

Tao Feng

Pages 160-164

Quality Matters

doi: 10.1094/CFW-58-3-0166

Mona Baker Wolf

Pages 166-167

Food Safety and Quality Chaos

doi: 10.1094/CFW-58-3-0168

Daniel Best

Pages 168-169

Quality Measures in Baking

doi: 10.1094/CFW-58-3-0170

Stanley P. Cauvain

Pages 170-171

doi: 10.1094/CFW-58-3-0173

doi: 10.1094/CFW-58-3-0175