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Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products. Proceedings of the 33rd VH Yeast Conference 2022: Advances in Applied Research &#38; Industrial Production of Baker’s Yeast, “100th anniversary of VH Berlin &#38; Yeast(s) as an alternative protein source.” Versuchsanstalt der Hefeindustrie e.V.; 2022.","bjps":"<b>Blome A <i>et al.</i></b> (2022) <i>Process Optimisation in the Field of Wheat Dough Processing Using Real-Time Recording of Quality-Relevant Characteristics in Raw Materials, Intermediates and Final Products</i>. 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