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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.","ufg":"<b>Blome, André u. a.</b>: Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products, o. O. 2022.","short":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, U. Müller, Process Optimisation in the Field of Wheat Dough Processing Using Real-Time Recording of Quality-Relevant Characteristics in Raw Materials, Intermediates and Final Products, Versuchsanstalt der Hefeindustrie e.V., 2022.","din1505-2-1":"<span style=\"font-variant:small-caps;\">Blome, André</span> ; <span style=\"font-variant:small-caps;\">Luttmann, Mario</span> ; <span style=\"font-variant:small-caps;\">Segermann, Jan</span> ; <span style=\"font-variant:small-caps;\">Jekle, Mario</span> ; <span style=\"font-variant:small-caps;\">Frahm, Björn</span> ; <span style=\"font-variant:small-caps;\">Müller, Ulrich</span>: <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> : Versuchsanstalt der Hefeindustrie e.V., 2022","chicago":"Blome, André, Mario Luttmann, Jan Segermann, Mario Jekle, Björn Frahm, and Ulrich Müller. <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>. <i>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.”</i> Versuchsanstalt der Hefeindustrie e.V., 2022.","mla":"Blome, André, et al. “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>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,”</i> Versuchsanstalt der Hefeindustrie e.V., 2022, pp. 61–66.","ieee":"A. 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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. In <i>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”</i> (pp. 61–66). 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