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​Novemb​er-December 2015

doi: 10.1094/CFW-60-6-0259

CIMMYT Series on Carbohydrates, Wheat, Grains, and Health: Carbohydrates, Grains, and Wheat in Nutrition and Health: An Overview. Part II. Grain Terminology and Nutritional Contributions

doi: 10.1094/CFW-60-6-0260

Julie M. Jones, Roberto J. Peña, Renee Korczak, and Hans J. Braun

Pages 260-271

The Future of Grain Science: Grain Science in Canada: A National Priority

doi: 10.1094/CFW-60-6-0274

Filiz Köksel, Michael T. Nickerson, and Martin G. Scanlon

Pages 274-278

AACCI Approved Methods Technical Committee Report: A New AACCI Approved Method (32-24.01) for Measuring Viscosity of β-Glucan in Cereal Products Using the Rapid Visco Analyzer

doi: 10.1094/CFW-60-6-0279

Tamer H. Gamel, El-Sayed M. Abdel-Aal, Nancy P. Ames, Kelly Henderson, Frèdèric Prothon, Teepakorn Kongraksawech, and Susan M. Tosh

Pages 279-283

Campden BRI: Fiber—An Innovative Approach to Product Development

doi: 10.1094/CFW-60-6-0284

Nicole Maher and Charles Speirs

Pages 284-286

Effects of Extrusion Process Parameters on a Cereal-Based Ready-to-Eat Expanded Product Formulated with Carrot Pomace

doi: 10.1094/CFW-60-6-0287

M. Shafiq Alam, Sunil Kumar, and Harjot Khaira

Pages 287-295

doi: 10.1094/CFW-60-6-0296

doi: 10.1094/CFW-60-6-0304

doi: 10.1094/CFW-60-6-0307

doi: 10.1094/CFW-60-6-0308

Voyages in Baking

doi: 10.1094/CFW-60-6-0310

David F. Busken

Page 310

The Newest Pandora's Box, the "Artificial Exit," as Inspiration for Product Development and Innovation

doi: 10.1094/CFW-60-6-0311

Suzy Badaracco

Pages 311-312

doi: 10.1094/CFW-60-6-0313

doi: 10.1094/CFW-60-6-0315

doi: 10.1094/CFW-60-6-0318

doi: 10.1094/CFW-60-6-0320