{"language":[{"iso":"eng"}],"_id":"10196","user_id":"83781","author":[{"last_name":"Blome","first_name":"André","id":"62117","full_name":"Blome, André"},{"id":"63215","first_name":"Mario","last_name":"Luttmann","full_name":"Luttmann, Mario"},{"first_name":"Jan","last_name":"Segermann","id":"81965","full_name":"Segermann, Jan"},{"first_name":"Mario","last_name":"Jekle","full_name":"Jekle, Mario"},{"full_name":"Frahm, Björn","id":"45666","last_name":"Frahm","first_name":"Björn"},{"full_name":"Müller, Ulrich","id":"12119","last_name":"Müller","first_name":"Ulrich"}],"date_updated":"2024-08-06T09:44:11Z","date_created":"2023-08-08T13:22:09Z","publication_status":"published","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","department":[{"_id":"DEP4000"},{"_id":"DEP1308"}],"year":"2022","status":"public","type":"conference_speech","citation":{"apa":"Blome, A., Luttmann, M., Segermann, J., Jekle, M., Frahm, B., &#38; Müller, U. (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>. 33rd VHYC Yeast Conference 2022 - 100th anniversary of the VH Berlin (Versuchsanstalt der Hefeindustrie), Berlin, Germany.","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, 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>, 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>, 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>.; 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>. 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>. .","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, 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>.","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. 2022.","mla":"Blome, André, et al. <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>. 2022."},"conference":{"end_date":"2022-09-13","location":"Berlin, Germany","name":"33rd VHYC Yeast Conference 2022 - 100th anniversary of the VH Berlin (Versuchsanstalt der Hefeindustrie)","start_date":"2022-09-12"}}