| Barley for Food and Health: Science, Technology, and Products Contributor(s): Newman, Rosemary K. (Author), Newman, C. Walter (Author) |
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ISBN: 0470102497 ISBN-13: 9780470102497 Publisher: Wiley-Interscience OUR PRICE: $136.75 Product Type: Hardcover - Other Formats Published: September 2008 Annotation: 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. |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Food Science - General |
| Dewey: 641.331 |
| LCCN: 2008002715 |
| Physical Information: 0.7" H x 6.2" W x 9.3" (1.10 lbs) 272 pages |