Cereals & Grains Association
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​September-October 2016​

Grains & Pulses

Volume 61, Number 5

Feature

Grain Origination by U.S. and International Customers: International Quality Needs and Specifications for Wheat
doi: 10.1094/CFW-61-5-0180
J. Cooper and S. Wirsching
Pages 180-182
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Development of New Methods to Assess the Nutritional Aspects of Cereal Grain Products
doi: 10.1094/CFW-61-5-0184
N. Ames, J. Storsley, and S. J. Thandapilly
Pages 184-187
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Current and Potential Barley Grain Food Products
doi: 10.1094/CFW-61-5-0188
B.-K. Baik
Pages 188-196
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Ancient Grains and Pseudocereals: Chemical Compositions, Nutritional Benefits, and Roles in 21st Century Diets
doi: 10.1094/CFW-61-5-0198
E. Mathew and M. Singh
Pages 198-203
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Research

Sensory Acceptance and Satiation Potential of Barley Flakes as a Breakfast Cereal Replacement for Oatmeal
doi: 10.1094/CFW-61-5-0204
Richard Lau, Mary Cluskey, Erica Howes, Patrick Hayes, and Andrew Ross
Pages 204-208
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AACCI Report

Column

Bread and the "Stats" of Life
doi: 10.1094/CFW-61-5-0210
Daniel Best
Pages 210-213
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Pulses: It May Be My Year, but Can Someone Tell Me Where I Fit in Food Guidance?
doi: 10.1094/CFW-61-5-0214
Joanne Slavin
Pages 214-215
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In Every Issue

doi: 10.1094/CFW-61-5-0216
doi: 10.1094/CFW-61-5-0217
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