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Barley for Food and Health

Barley for Food and Health

Science, Technology, and Products

Rosemary K. Newman, C. Walter Newman

Wiley-Interscience
Publication date : 2008-09-11

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With coverage of chemistry, genetics, and molecular breeding, this book provides comprehensive and current information on barley types, composition, characteristics, processing techniques, and products. Its emphasis on the nutritional and health benefits of barley is especially timely with the FDA s 2005 confirmation of barley s cholesterol-lowering properties. This resource discusses barley s role in breads and related products, and reviews its health benefits, biotechnology, and breeding applications. This is the definitive resource for cereal chemists, food scientists, nutritionists, grain and food processors, and students in appropriate courses.

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About the book

Author

Rosemary K. Newman , C. Walter Newman

Imprint

Wiley-Interscience

Collection

n.c

Publication date

2008-09-11

Pages

260 pages

Print ISBN

9780470102497

Language

English

Ebook informations

EAN PDF

9780470371220

Price

£117.05

Copy count 0

Print count 260

File size 2458 Ko

Informations accessibility

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About author(s)

Rosemary K. Newman

C. Walter Newman

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