May-June 2010

Quality
Vol. 55, No. 3, pp. 125-168

EDITORIAL

The Power of AACC International to Connect, C. Morris, page 127. doi:10.1094/CFW-55-3-0127.
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FEATURES

Perspectives on Wheat Quality: Why Does the Definition Keep Changing?, A. D. Bettge and S. M. Finnie, page 128. doi:10.1094/CFW-55-3-0128.
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Not Your Mentor's Shelf-Life Methods, J. F. Clemmings, M. H. Notturno, L. Occhino, and M. Porter, page 132. doi:10.1094/CFW-55-3-0132.
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Better Modeling of High-Speed Commercial Dough Mixing, B. Elliott, page 136. doi:10.1094/CFW-55-3-0136.
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Characterizing the Size and Molecular Weight Distribution of Starch: Why It Is Important and Why It Is Hard, R. G. Gilbert, M. J. Gidley, S. Hill, P. Kilz, A. Rolland-Sabaté, D. G. Stevenson and R. A. Cave, page 139. doi:10.1094/CFW-55-3-0139.
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PERSPECTIVE

Correct Terminology Usage in Corn Processing, S. Eckhoff, page 144. doi:10.1094/CFW-55-3-0144.
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AACC INTL. REPORTS

Aleurone Definition Ready for Membership Review, B. Atwell, page 149. doi:10.1094/CFW-55-3-0149.
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A New AACC International Approved Method to Measure Rheological Properties of a Dough Sample, A. Dubat, page 150. doi:10.1094/CFW-55-3-0150.
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Communiqué from Budapest—Methods Chair Reports on Codex, HORRAT Values, Dietary Fiber, and More, A. Bridges, page 155. doi:10.1094/CFW-55-3-0155.
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COLUMNS

Food Quality in Production Facilities in Our World Today, D. F. Busken, page 156. doi:10.1094/CFW-55-3-0156.
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Engineering: Heat Transfer in Extruders III—Simultaneous Heating and Cooling, L. Levine, page 158. doi:10.1094/CFW-55-3-0158.
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ADVERTISING

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For Det Norske Veritas (U.S.A.)

Grain Millers, Inc.

IFT

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Stable Micro Systems Ltd.

Tate & Lyle


AACC INTL. NEWS

Association News, page 161.
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Departments, page 164.
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