Cereals & Grains Association
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​March-April 2013​

Specialty Grains and Pulses

Volume 58, Number 2

Feature

Partially Germinated Ingredients for Naturally Healthy and Tasty Products
doi: 10.1094/CFW-58-2-0055
S. Bellaio, S. Kappeler, E. Zamprogna Rosenfeld, and M. Jacobs
Pages 55-59
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What Has Low-Intensity Ultrasound Informed Us about Wheat Flour Dough Rheology?
doi: 10.1094/CFW-58-2-0061
M. G. Scanlon
Pages 61-65
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Probability and Random Distributions
doi: 10.1094/CFW-58-2-0067
T. C. Nelsen
Pages 67-70
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Roasted Barley Foods: Processing and Varietal Differences Affecting Kolo and Tihni, Traditional Grain Products in Northern Ethiopia
doi: 10.1094/CFW-58-2-0071
A. Abraha, A. K. Uhlen, F. Abay, S. Sahlstrøm, and Å. Bjørnstad
Pages 71-79
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AACCI Report

doi: 10.1094/CFW-58-2-0083
doi: 10.1094/CFW-58-2-0098

Column

The Art of Building Structures in Baking
doi: 10.1094/CFW-58-2-0100
David F. Busken
Pages 100-101
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Deep-Fat Frying: Understanding Leads to Optimization
doi: 10.1094/CFW-58-2-0102
Richard F. Stier
Pages 102-104
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10 Things to Know about Pulses
doi: 10.1094/CFW-58-2-0105
Daniel Best
Pages 105-107
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In Every Issue

doi: 10.1094/CFW-58-2-0109
doi: 10.1094/CFW-58-2-0111
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