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

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

Author(s): Rosemary K. Newman, C. Walter Newman

Print ISBN: 9780470102497

Online ISBN: 9780470369333

DOI: 10.1002/9780470369333

Author Biography


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.

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