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[3]
2023 | Konferenz - Poster | ELSA-ID: 11110
Blome, A., Luttmann, M., Segermann, J., Jekle, M., Frahm, B., & Müller, U. (2023). Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung. ProcessNet-Fachgruppen-Sitzung Lebensmittelverfahrenstechnik, Bochum.
ELSA
 
[2]
2022 | Konferenzband - Beitrag | ELSA-ID: 10195
Blome, A., Luttmann, M., Segermann, J., Jekle, M., Frahm, B., & Müller, U. (2022). 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 Proceedings of the 33rd VH Yeast Conference 2022: Advances in Applied Research & Industrial Production of Baker’s Yeast, “100th anniversary of VH Berlin & Yeast(s) as an alternative protein source” (pp. 61–66). Versuchsanstalt der Hefeindustrie e.V.
ELSA
 
[1]
2022 | Konferenz - Vortrag | ELSA-ID: 10196
Blome, A., Luttmann, M., Segermann, J., Jekle, M., Frahm, B., & Müller, U. (2022). Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products. Yeast Conference 2022 - 100th anniversary of the VH Berlin (Versuchsanstalt der Hefeindustrie), Berlin, Germany.
ELSA
 

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3 Publikationen

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[3]
2023 | Konferenz - Poster | ELSA-ID: 11110
Blome, A., Luttmann, M., Segermann, J., Jekle, M., Frahm, B., & Müller, U. (2023). Vorstellung des Projektes „Teig 4.0“ - Prozessoptimierung im Bereich der industriellen Weizenteigverarbeitung. ProcessNet-Fachgruppen-Sitzung Lebensmittelverfahrenstechnik, Bochum.
ELSA
 
[2]
2022 | Konferenzband - Beitrag | ELSA-ID: 10195
Blome, A., Luttmann, M., Segermann, J., Jekle, M., Frahm, B., & Müller, U. (2022). 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 Proceedings of the 33rd VH Yeast Conference 2022: Advances in Applied Research & Industrial Production of Baker’s Yeast, “100th anniversary of VH Berlin & Yeast(s) as an alternative protein source” (pp. 61–66). Versuchsanstalt der Hefeindustrie e.V.
ELSA
 
[1]
2022 | Konferenz - Vortrag | ELSA-ID: 10196
Blome, A., Luttmann, M., Segermann, J., Jekle, M., Frahm, B., & Müller, U. (2022). Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products. Yeast Conference 2022 - 100th anniversary of the VH Berlin (Versuchsanstalt der Hefeindustrie), Berlin, Germany.
ELSA
 

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