{"type":"conference_poster","author":[{"id":"62117","last_name":"Blome","first_name":"André","full_name":"Blome, André"},{"full_name":"Luttmann, Mario","id":"63215","last_name":"Luttmann","first_name":"Mario"},{"full_name":"Segermann, Jan","last_name":"Segermann","id":"81965","first_name":"Jan"},{"full_name":"Jekle, Mario","last_name":"Jekle","first_name":"Mario"},{"last_name":"Frahm","id":"45666","first_name":"Björn","full_name":"Frahm, Björn"},{"first_name":"Ulrich","id":"12119","last_name":"Müller","full_name":"Müller, Ulrich"}],"language":[{"iso":"eng"}],"date_created":"2025-01-29T13:39:58Z","status":"public","_id":"12397","conference":{"name":"BioProcessingDays 2024","location":"Recklinghausen, Germany","start_date":"2024-02-26","end_date":"2024-02-28"},"department":[{"_id":"DEP4000"},{"_id":"DEP4028"},{"_id":"DEP5023"},{"_id":"DEP1308"}],"date_updated":"2025-10-17T18:21:38Z","citation":{"chicago-de":"Blome, André, Mario Luttmann, Jan Segermann, Mario Jekle, Björn Frahm und Ulrich Müller. 2024. <i>Process optimization in baked goods production using inline sensors and objective product evaluation</i>.","ieee":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, and U. Müller, <i>Process optimization in baked goods production using inline sensors and objective product evaluation</i>. 2024.","ama":"Blome A, Luttmann M, Segermann J, Jekle M, Frahm B, Müller U. <i>Process Optimization in Baked Goods Production Using Inline Sensors and Objective Product Evaluation</i>.; 2024.","havard":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, U. Müller, Process optimization in baked goods production using inline sensors and objective product evaluation, 2024.","mla":"Blome, André, et al. <i>Process Optimization in Baked Goods Production Using Inline Sensors and Objective Product Evaluation</i>. 2024.","apa":"Blome, A., Luttmann, M., Segermann, J., Jekle, M., Frahm, B., &#38; Müller, U. (2024). <i>Process optimization in baked goods production using inline sensors and objective product evaluation</i>. BioProcessingDays 2024, Recklinghausen, Germany.","ufg":"<b>Blome, André u. a.</b>: Process optimization in baked goods production using inline sensors and objective product evaluation, o. O. 2024.","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 optimization in baked goods production using inline sensors and objective product evaluation</i>, 2024","bjps":"<b>Blome A <i>et al.</i></b> (2024) <i>Process Optimization in Baked Goods Production Using Inline Sensors and Objective Product Evaluation</i>. .","van":"Blome A, Luttmann M, Segermann J, Jekle M, Frahm B, Müller U. Process optimization in baked goods production using inline sensors and objective product evaluation. 2024.","chicago":"Blome, André, Mario Luttmann, Jan Segermann, Mario Jekle, Björn Frahm, and Ulrich Müller. <i>Process Optimization in Baked Goods Production Using Inline Sensors and Objective Product Evaluation</i>, 2024.","short":"A. Blome, M. Luttmann, J. Segermann, M. Jekle, B. Frahm, U. Müller, Process Optimization in Baked Goods Production Using Inline Sensors and Objective Product Evaluation, 2024."},"publication_status":"published","title":"Process optimization in baked goods production using inline sensors and objective product evaluation","year":"2024","user_id":"81304"}