Barley for Food and Health: Science, Technology, and Products
Author:   Rosemary K. Newman ,  C. Walter Newman
Publisher:   John Wiley & Sons Inc
ISBN:  

9780470102497


Pages:   272
Publication Date:   10 October 2008
Format:   Hardback
Availability:   Out of stock   Availability explained
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

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


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Author:   Rosemary K. Newman ,  C. Walter Newman
Publisher:   John Wiley & Sons Inc
Imprint:   Wiley-Interscience
Dimensions:   Width: 16.30cm , Height: 1.90cm , Length: 24.40cm
Weight:   0.504kg
ISBN:  

9780470102497


ISBN 10:   0470102497
Pages:   272
Publication Date:   10 October 2008
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Out of stock   Availability explained
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

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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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