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.
1 Ebooks by Rosemary K. Newman
Rosemary K. Newman & C. Walter Newman: Barley for Food and Health
With coverage of chemistry, genetics, and molecular breeding, this book provides comprehensive and current information on barley types, composition, characteristics, processing techniques, and …
PDF
English
DRM
€112.99