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Bakers and bakeries

 
National Institutes of Health

Papers overview

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2018
2018
Pottery production In Egypt: the Chaîne Opératoire as a heuristic tool
The main steps in the production of pottery are well known and are often similar across much of the world. However, the loci of… Expand
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2011
2011
Study of Bread Quality and Hygienic Condition of Rafsanjan's Bakeries
Background: Bread is the major food in Middle East and Iran. Recent studies in Iran have shown that daily bread consumption was… Expand
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2010
2010
The effect of fibre amount, energy level and viscosity of beverages containing oat fibre supplement on perceived satiety
BACKGROUND Soluble fibre has been proposed to suppress appetite-related perceptions and it could thus contribute favourably to… Expand
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2009
2009
Bread is an essential part of human nutrition and culture. Editorial.
 
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2009
2009
Description of the microflora of sourdoughs by culture-dependent and culture-independent methods.
Four types of sourdoughs (L, C, B, Q) from artisanal bakeries in Northern Italy were studied using culture-dependent and culture… Expand
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2008
2008
A food-based dietary strategy lowers blood pressure in a low socio-economic setting: a randomised study in South Africa.
OBJECTIVE To assess the impact of a food-based intervention on blood pressure (BP) in free-living South African men and women… Expand
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Review
2006
Review
2006
An evaluation of bread purchases from a management and consumer perspective : a case study of Albany Bakeries Gauteng.
Following the deregulation of the Baking Industry in South Africa, the baking industry has since then burgeoned into a highly… Expand
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2003
2003
THE QUALITY AND HYGIENIC CONDITION OF BREAD IN RAFSANJAN'S BAKERIES
 
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1997
1997
From small to large: Fish bakeries Spakenburg use 1000 liter tanks (in dutch)
 
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1993
1993
Vacating Arbitrators' Awards under the Public Policy Exception: Are Courts Second-Guessing Arbitrators' Decisions
 
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