March-April 2006

Baking
Vol. 51, No. 2, pp. 49-100

FEATURES

Incorporating Distillers Grains in Food Products, K. A. Rosentrater and P. G. Krishnan, page 52. DOI: 10.1094/CFW-51-0052.
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Cell Walls of Cereal Grains, B. A. Stone, page 62. DOI: 10.1094/CFW-51-0062.
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RESEARCH

Reformulating Tortillas with Zero Trans Fat, F. P. Bejosano, J. N. Alviola, and R. D. Waniska, page 66. DOI: 10.1094/CFW-51-0066.
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Effects of Reducing Agents and Baking Conditions on Potassium Bromate Residues in Bread, M. Nakamura, T. Murakami, K. Himata, S. Hosoya, and Y. Yamada, page 69. DOI: 10.1094/CFW-51-0069.
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AACC INTERNATIONAL REPORT

Salute to Corporate Members, page 74.
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COLUMNS

Quality Assurance, J. E. Stauffer, page 83. DOI: 10.1094/CFW-51-0083.
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Technology Transfer, S. K. Patil and K. Yahl, page 84. DOI: 10.1094/CFW-51-0084.
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Cereals, P. Ranum, page 87. DOI: 10.1094/CFW-51-0087.
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Baking, B. Bruinsma, page 90. DOI: 10.1094/CFW-51-0090.
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ADVERTISING

Brookfield Engineering Laboratories, Inc.

C.W. Brabender Instruments, Inc.

International Grains Program

Newport Scientific Pty., Ltd.

PGP International

Wenger


IN EVERY ISSUE

Association News, page 94.
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Departments, page 96.
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Advertisers' Index, page 100.

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