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​September-October 2017​

doi: 10.1094/CFW-2017-5

doi: 10.1094/CFW-62-5-0195

Can Protein Quantity and Quality Predict the Breadmaking Quality of South African Wheat?

doi: 10.1094/CFW-62-5-0196

R. Lindeque, M. Labuschagne, and A. van Biljon

Pages 196-201

Pea Hull Fiber: A Dietary Fiber to Modulate Gastrointestinal Function and Gut Microbiota

doi: 10.1094/CFW-62-5-0203

W. J. Dahl

Pages 203-206

The Effect of Navy Bean Flour Particle Size on Carbohydrate Digestion Rate Measured in Vitro

doi: 10.1094/CFW-62-5-0208

Bohdan L. Luhovyy, Andrew Hamilton, Priya Kathirvel, and Heba Mustafaalsaafin

Pages 208-213

Can Wheat Bran Mitigate Malnutrition and Enteric Pathogens?

doi: 10.1094/CFW-62-5-0214

Alecia M. Kiszonas

Pages 214-217

What Comes After the 2016 International Year of Pulses?

doi: 10.1094/CFW-62-5-0218

J. Hunter and T. Der

Pages 218-220

The Magic and Challenges of Sprouted Grains

doi: 10.1094/CFW-62-5-0221

J. Pagand, P. Heirbaut, A. Pierre, and B. Pareyt

Pages 221-226

AACCI Approved Methods Technical Committee Report: Collaborative Study on a Method for Determining the Water Holding Capacity of Pulse Flours and Their Protein Materials (AACCI Method 56-37.01)

doi: 10.1094/CFW-62-5-0227

N. Wang, J. A. Wood, J. F. Panozzo, G. C. Argansoa, C. Hall, L. Chen, M. Singh, and M. Nickerson

Pages 227-230

CIMMYT Series on Carbohydrates, Wheat, Grains, and Health: Wheat-Based Foods: Their Global and Regional Importance in the Food Supply, Nutrition, and Health

doi: 10.1094/CFW-62-5-0231

Roberto J. Peña-Bautista, Nayeli Hernandez-Espinosa, Julie M. Jones, Carlos Guzmán, and Hans J. Braun

Pages 231-249

doi: 10.1094/CFW-62-5-0250

doi: 10.1094/CFW-62-5-0252

doi: 10.1094/CFW-62-5-0253

doi: 10.1094/CFW-62-5-0255

doi: 10.1094/CFW-62-5-0258

doi: 10.1094/CFW-62-5-0259