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Barley for Food and Health: Science, Technology, and Products

Rosemary K. Newman, C. Walter Newman
ISBN: 978-0-470-10249-7
Hardcover
260 pages
September 2008
List Price: US $133.00
Government Price: US $92.12
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Barley for Food and Health: Science, Technology, and Products (0470102497) cover image
This is a Print-on-Demand title. It will be printed specifically to fill your order. Please allow an additional 15-20 days delivery time. The book is not returnable.

Rosemary K. Newman, PHD, is a Professor Emeritus at Montana State University, where she taught human nutrition and worked in barley research for human consumption. Dr. Newman is a Registered Dietitian and a Certified Diabetes Educator and  has been active in the American Association of Cereal Chemists, having spent time as chairperson of the Nutrition Division.

C. Walter Newman, PHD, is a Professor Emeritus at Montana State University, where his primary research involves the nutritional quality of barley and wheat. He is a member of the American Association of Cereal Chemists and the American Society of Nutritional Sciences and has authored many journal articles and book chapters.

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