21. Acknowledgment of Reviewers. Issue 1 (19th January 2015) Journal: Cereal chemistry Issue: Volume 92:Issue 1(2015.) Page Start: iii Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
22. Acknowledgment of Reviewers. Issue 1 (20th January 2016) Journal: Cereal chemistry Issue: Volume 93:Issue 1(2016.) Page Start: iii Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
23. Acknowledgment of Reviewers. Issue 1 (27th January 2017) Journal: Cereal chemistry Issue: Volume 94:Issue 1(2017.) Page Start: iv Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
24. Acknowledgment of Reviewers. Issue 1 (3rd January 2020) Journal: Cereal chemistry Issue: Volume 97:Issue 1(2020) Page Start: 5 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
25. Acknowledgment of Reviewers. Issue 1 (6th February 2018) Journal: Cereal chemistry Issue: Volume 95:Issue 1(2018) Page Start: 5 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
26. Acknowledgment of Reviewers. Issue 1 (9th January 2013) Journal: Cereal chemistry Issue: Volume 90:Issue 1(2013.) Page Start: iii Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
27. ACKNOWLEDGMENT OF REVIEWERS. Issue 1 (9th January 2022) Journal: Cereal chemistry Issue: Volume 99:Issue 1(2022) Page Start: 5 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
28. Activity‐Guided Fractionation to Identify Blue Wheat (UC66049 Triticum aestivum L.) Constituents Capable of Inhibiting In Vitro Starch Digestion. Issue 2 (14th March 2014) Authors: Tyl, Catrin E.; Bunzel, Mirko Journal: Cereal chemistry Issue: Volume 91:Issue 2(2014.) Page Start: 152 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
29. Addition of Glucose Oxidase for the Improvement of Refrigerated Dough Quality. Issue 6 (14th November 2014) Authors: Whitney, Kristin; Ohm, Jae‐Bom; Simsek, Senay Journal: Cereal chemistry Issue: Volume 91:Issue 6(2014.) Page Start: 548 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
30. Addition of Sodium Stearoyl Lactylate to Corn and Sorghum Starch Extrudates Enhances the Performance of Pregelatinized Beer Adjuncts. Issue 1 (19th January 2015) Authors: Cortés‐Ceballos, Enrique; Pérez‐Carrillo, Esther; Serna‐Saldívar, Sergio O. Journal: Cereal chemistry Issue: Volume 92:Issue 1(2015.) Page Start: 88 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗