Cereals & Grains Association
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​Septemb​er-October 2014

Whole Grains

Volume 59, Number 5

Feature

New Approaches to Studying the Potential Health Benefits of Cereals: From Reductionism to Holism
doi: 10.1094/CFW-59-5-0224
A.Fardet
Pages 224-229
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Wheat Sprouting Enhances Bread Baking Performance
doi: 10.1094/CFW-59-5-0231
K.Richter , K.Christiansen , and G.Guo
Pages 231-233
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Using Barley Flour to Formulate Foods to Meet Health Claims
doi: 10.1094/CFW-59-5-0235
L.Malcolmson , C.Lukie , K.Swallow , T.Sturzenegger , and J.Han
Pages 235-242
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Emerging Evidence on the Role of Estrogenic Sorghum Flavonoids in Colon Cancer Prevention
doi: 10.1094/CFW-59-5-0244
L.Yang , C. D.Allred , and J. M.Awika
Pages 244-251
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AACCI Report

Column

Third-Party Audits: A Fact of Life in the Food Business
doi: 10.1094/CFW-59-5-0256
Richard F.Stier
Pages 256-258
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Getting More from Whole Grains
doi: 10.1094/CFW-59-5-0260
Stanley P.Cauvain
Page 260
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Look Who's Talking!
doi: 10.1094/CFW-59-5-0261
DanielBest
Pages 261-263
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In Every Issue

doi: 10.1094/CFW-59-5-0265
doi: 10.1094/CFW-59-5-0268
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