Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products
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, 2022.
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Konferenz - Vortrag
| Veröffentlicht
| Englisch
Autor*in
Blome, AndréELSA;
Luttmann, MarioELSA;
Segermann, JanELSA;
Jekle, Mario;
Frahm, BjörnELSA;
Müller, UlrichELSA
Erscheinungsjahr
Konferenz
33rd VHYC Yeast Conference 2022 - 100th anniversary of the VH Berlin (Versuchsanstalt der Hefeindustrie)
Konferenzort
Berlin, Germany
Konferenzdatum
2022-09-12 – 2022-09-13
ELSA-ID
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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.; 2022.
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. 33rd VHYC Yeast Conference 2022 - 100th anniversary of the VH Berlin (Versuchsanstalt der Hefeindustrie), Berlin, Germany.
Blome A et al. (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. .
Blome, André, Mario Luttmann, Jan Segermann, Mario Jekle, Björn Frahm, and Ulrich 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, 2022.
Blome, André, Mario Luttmann, Jan Segermann, Mario Jekle, Björn Frahm und Ulrich Müller. 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.
Blome, André ; Luttmann, Mario ; Segermann, Jan ; Jekle, Mario ; Frahm, Björn ; Müller, Ulrich: Process optimisation in the field of wheat dough processing using real-time recording of quality-relevant characteristics in raw materials, intermediates and final products, 2022
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, 2022.
A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, and 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. 2022.
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. 2022.
Blome, André u. a.: 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.
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. 2022.
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