American Association of Cereal Chemists

D. K. Mecham in Y. Pomeran2, ed.. Wheat, Chemistry andTechnolog, American Association of Cereal Chemists, Inc., St. Paul, Minn., 1971, p. 395. 

The American Association of Cereal Chemists has made avaUable a certified food grade wheat bran as a reference standard for research purposes. This bran is a blend of soft white wheat (87.3%) and club white wheat (12.7%). 

BURKS A w, HELM R M (1994) Hypoallergenicityof rice protein. Presented at the Annual Meeting of the American Association of Cereal Chemists. Nashville, TN. 

Bell, L.N. and Labuza, T. P. 2000. Moisture Sorption Practical Aspects of Isotherm Measurement and Use . 2nd Ed. American Association of Cereal Chemists, St. Paul, MN. 

Arbogast, R.T. 1984. Biological control of stored-product insects Status and prospects. In Insect Management for Food Storage and Processing (F.J. Baur, ed.), pp. 226-238. American Association of Cereal Chemists. 

HS-I diet and fecal samples were dry ashed and HS-II and -III samples were prepared by a combination dry-wet ashing procedure (Hill et al. unpublished). The approved method of American Association of Cereal Chemists (7) was used for determining neutral detergent fiber. 

Figure 3. Representative sugar cookies prepared from defatted peanut, soybean, and field pea flours at 0, 10, 20, and 30% wheat flour replacement levels. Reproduced with permission from Ref. 3. Copyright 1978, American Association of Cereal Chemists.

P. Williams and K. Norris (eds), Near-Infrared Technology in the Agricultural and Food Industries, 2nd edition, American Association of Cereal Chemists, St Paul MN, 2001. 

Figure 4.5 Average supply of cereal grain in kilogram per world inhabitant over the period 1961-1979. From J.Mackay (1981). Cereal production. In Cereals A Renewable Resources. Theory and Practice, pp. 5-23. Eds Y.Pomeranz and L.Munck. St Paul, Minn, USA American Association of Cereal Chemists.

Gidley, M. (1992). Nuclear magnetic resonance analysis of cereal carbohydrates. In R. J. Alexander, H. F. Zobel (Eds.), Developments in Carbohydrate Chemistry (pp. 163-192). The American Association of Cereal Chemists, St. Paul, Minnesota. 

Assay Methods for Evaluation of Flours and Texturized Products. Nitrogen solubility index of soy flour at neutral pH was determined by the Official and Tentative Methods of the American Association of Cereal Chemists (.29). ... 

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