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" Barley for food and health : "
Rosemary K. Newman, C. Walter Newman
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BL
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| Record Number
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656913
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| Doc. No
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dltt
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| Main Entry
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Newman, Rosemary K
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| Title & Author
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Barley for food and health : : science, technology, and products /\ Rosemary K. Newman, C. Walter Newman
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| Publication Statement
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Hoboken, N.J. :: John Wiley & Sons,, c2008
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| Page. NO
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xiv, 245 p. :: ill. ;; 25 cm
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| ISBN
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9780470102497 (cloth)
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: 0470102497 (cloth)
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| Bibliographies/Indexes
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Includes bibliographical references and index
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| Abstract
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"One of the oldest cultivated cereal grains, barley currently ranks in the top five in acreage and crop production worldwide. It has vast potential to help alleviate nutritional and health problems globally. This book provides food scientists with current information on barley types, composition, characteristics, processing techniques, and products." "This is a resource on barley for cereal chemists, food scientists, nutritionists and grain scientists, and agronomists, as well as professionals working in grain mills, processing plants, seed companies, and the food processing industry. It is also an excellent supplementary text for students studying nutrition, cereal science, and related subjects."--BOOK JACKET
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| Subject
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Barley
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| Subject
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Cooking (Barley)
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| Added Entry
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Newman, C. Walter
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