{"conference":{"start_date":"2022-09-12","name":"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”","location":"Berlin, Germany","end_date":"2022-09-13"},"date_created":"2023-08-08T13:14:47Z","publisher":"Versuchsanstalt der Hefeindustrie e.V.","language":[{"iso":"eng"}],"date_updated":"2024-04-25T13:26:35Z","year":"2022","author":[{"first_name":"André","last_name":"Blome","full_name":"Blome, André","id":"62117"},{"last_name":"Luttmann","full_name":"Luttmann, Mario","id":"63215","first_name":"Mario"},{"first_name":"Jan","full_name":"Segermann, Jan","last_name":"Segermann","id":"81965"},{"first_name":"Mario","full_name":"Jekle, Mario","last_name":"Jekle"},{"first_name":"Björn","id":"45666","last_name":"Frahm","full_name":"Frahm, Björn"},{"last_name":"Müller","full_name":"Müller, Ulrich","id":"12119","first_name":"Ulrich"}],"publication_status":"published","_id":"10195","status":"public","type":"conference_editor_article","title":"Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products","user_id":"45666","citation":{"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>. Versuchsanstalt der Hefeindustrie e.V.","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.","ieee":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, and U. 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>. Versuchsanstalt der Hefeindustrie e.V., 2022, pp. 61–66.","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.","havard":"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.","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.","van":"Blome A, Luttmann M, Segermann J, Jekle M, Frahm B, Müller U. 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.","chicago-de":"Blome, André, Mario Luttmann, Jan Segermann, Mario Jekle, Björn Frahm und Ulrich Müller. 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>. <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.","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.","ama":"Blome A, Luttmann M, Segermann J, Jekle M, Frahm B, Müller U. <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.; 2022:61-66.","apa":"Blome, A., Luttmann, M., Segermann, J., Jekle, M., Frahm, B., &#38; 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 <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). Versuchsanstalt der Hefeindustrie e.V."},"department":[{"_id":"DEP4000"},{"_id":"DEP1308"}],"page":"61 - 66","publication":"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”"}