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​September-October 2012​

Polymerization Reactions of Wheat Gluten: The Pretzel Case

doi: 10.1094/CFW-57-5-0203

I. Rombouts, B. Lagrain, K. Brijs, and J. A. Delcour

Pages 203-208

Unfolding Gluten: An Overview of Research on Gluten

doi: 10.1094/CFW-57-5-0209

J. Bock and K. Seetharaman

Pages 209-214

Celiac Disease—Multidisciplinary Approaches

doi: 10.1094/CFW-57-5-0215

H. Wieser, K. Konitzer, and P. Koehler

Pages 215-224

Gluten-free Pasta—Advances in Research and Commercialization

doi: 10.1094/CFW-57-5-0225

A.-S. Hager, E. Zannini, and E. K. Arendt

Pages 225-229

AACCI Approved Methods Technical Committee Report: Collaborative Study on a Method for Determining Firmness of Cooked Pulses (AACCI Method 56-36.01)

doi: 10.1094/CFW-57-5-0230

N. Wang, J. F. Panozzo, J. Wood, L. J. Malcolmson, G. C. Arganosa, B.-K. Baik, D. Driedger, and J. Han

Pages 230-234

Recent Research on Folate Intake, Rice Products, Fiber Intake, and Enzyme Degradation of Gluten

doi: 10.1094/CFW-57-5-0235

J. M. Jones

Pages 235-238

Food Safety Is Not a Mystical Journey

doi: 10.1094/CFW-57-5-0239

R. F. Stier

Pages 239-240

Wheat Proteins—The Foundation of Breadmaking

doi: 10.1094/CFW-57-5-241

S. P. Cauvain

Pages 241-242

doi: 10.1094/CFW-57-5-0244

doi: 10.1094/CFW-57-5-0247