Cereals & Grains Association
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​​January-February 2012

Carbo​hydrates

Volume 57, Number 1

Editorial

doi: 10.1094/CFW-57-1-0003

Feature

Carbohydrate Supply and Use 2011
doi: 10.1094/CFW-57-1-0004
T. E. Luallen
Pages 4-5
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Whole-Grain Gluten-free Flat Breads
doi: 10.1094/CFW-57-1-0006
T. S. Kahlon and M. M. Chiu
Pages 6-9
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Perspective

Food Technology Innovations: Formulating Grain-based Foods that Support Dietary Guidance
doi: 10.1094/CFW-57-1-0010
L. Marquart and D. Hauge
Pages 10-12
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Research

Replacement of Acetate with Ammonium Buffer to Determine Apparent Amylose Content of Milled Rice
doi: 10.1094/CFW-57-1-0014
B. O. Juliano, A. P. P. Tuaño, D. N. Monteroso, N. Aoki, C. Mestres, J. B. A. Duldulao, and K. B. Bergonio
Pages 14-19
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Technical Review

Weighing in on Whole Grains: A Review of Evidence Linking Whole Grains to Body Weight
doi: 10.1094/CFW-57-1-0020
N. M. McKeown, A. Hruby, E. Saltzman, S. Furlong Choumenkovitch, and P. F. Jacques
Pages 20-27
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Column

Market Research: The Dismal Signs: Food Industry Prognostications 2012
doi: 10.1094/CFW-57-1-0028
D. Best
Pages 28-30
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Health and Nutrition: Carb Lovers Unite!
doi: 10.1094/CFW-57-1-0031
S. Badaracco
Pages 31-32
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Engineering: On the Compaction of Particulate Materials, Like Granola, Etc., Part II
doi: 10.1094/CFW-57-1-0033
L. Levine
Pages 33-34
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In Every Issue

doi: 10.1094/CFW-57-1-0036
doi: 10.1094/CFW-57-1-0040