Product Development & Innovation
Volume 59, Number 6
Editorial
doi: 10.1094/CFW-59-6-0271
AACCI Board Report
doi: 10.1094/CFW-59-6-0272
doi: 10.1094/CFW-59-6-0275
Feature
Milling Food Barley: Production of Functional Fractions Enriched with β-Glucans and Other Dietary Fiber Components
doi: 10.1094/CFW-59-6-0277
M. S. Izydorczyk, S. S. Miller, and A. D. Beattie
Pages 277-285
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Research
Optimizing Mixing during the Sponge Cake Manufacturing Process
doi: 10.1094/CFW-59-6-0287
Julia Rodríguez-García, Sarabjit S. Sahi, and Isabel Hernando
Pages 287-292
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AACCI Report
AACCI Approved Methods Technical Committee Report: Collaborative Study on Bread Volume Determination by Laser Topography Using a Bread Volume Meter
doi: 10.1094/CFW-59-6-0294
S. Anderson, J. K. Purhagen, and M. L. Bason
Pages 294-296
VIEW ABSTRACT |
VIEW ARTICLEdoi: 10.1094/CFW-59-6-0298
doi: 10.1094/CFW-59-6-0308
CFW Report
doi: 10.1094/CFW-59-6-0314
Column
Inspirational Birthplaces and Parentages for Product Development
doi: 10.1094/CFW-59-6-0316
Suzy Badaracco
Pages 316-317
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In Every Issue
doi: 10.1094/CFW-59-6-0323
doi: 10.1094/CFW-59-6-0329
doi: 10.1094/CFW-59-6-0330
