Barley for Food and Health: Science, Technology, and Products
Copyright © 2008 John Wiley & Sons, Inc.
Author(s): Rosemary K. Newman, C. Walter Newman
Print ISBN: 9780470102497
Online ISBN: 9780470369333
About the Author
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.