Cereals & Grains Association
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​​November-December 2012

Product Development & Innovation

Volume 57, Number 6

Editorial

Feature

Peanuts and Cereal: A Nutritious Way to Make the Familiar Exotic and the Exotic Familiar
doi: 10.1094/CFW-57-6-0252
S. Coleman Collins
Pages 252-254
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Enrichment of Whole Grain Foods with Soluble Fiber: Enhancing Health Benefits and Remedying a Critical Shortfall
doi: 10.1094/CFW-57-6-0256
L. Niba
Pages 256-260
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Grape (Vitis vinifera) Seed and Skin Flours Contribute Flavor and Functionality to Baked Goods
doi: 10.1094/CFW-57-6-0262
T. Arvik
Pages 262-264
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AACCI Report

doi: 10.1094/CFW-57-6-0267
doi: 10.1094/CFW-57-6-0285
AACCI Approved Methods Technical Committee Report: A New AACCI Approved Method for the Determination of the Total Carotenoid Content of Cereal Whole Grain and Refined Flours
doi: 10.1094/CFW-57-6-0289
E.-S. M. Abdel-Aal and I. Rabalski
Pages 289-293
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Column

Game Changers and Shapers Inspiring Product Development and Innovation
doi: 10.1094/CFW-57-6-0295
S. Badaracco
Pages 295-296
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Innovation in Innovation—Fast Partners and No Speed Dating
doi: 10.1094/CFW-57-6-0297
D. F. Busken
Pages 297-298
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In Every Issue

doi: 10.1094/CFW-57-6-0300
doi: 10.1094/CFW-57-6-0305
doi: 10.1094/CFW-57-6-0306
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