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Determination of the Optimal State of Dough Fermentation in Bread Production by Using Optical Sensors and Deep Learning
Authors
Giefer, L. A.
Lütjen, M.
Rohde, A.-K.
Freitag, M.
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[BibTeX]
Year: 2019, Reviewed
In: Applied Sciences
Publisher: MDPI, Basel, CH
Volume 9, Issue 20
Pages: 16
DOI:
10.3390/app9204266
Giefer, L. A.; Lütjen, M.; Rohde, A.-K.; Freitag, M.
Determination of the Optimal State of Dough Fermentation in Bread Production by Using Optical Sensors and Deep Learning
In: Applied Sciences, 9(2019)20, MDPI, Basel, CH, pp. 16
(Workgroup:
BIBA
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@article{Gie19b, author = {Giefer, L. A. and L{\"u}tjen, M. and Rohde, A.-K. and Freitag, M.}, title = {Determination of the Optimal State of Dough Fermentation in Bread Production by Using Optical Sensors and Deep Learning}, journal = {Applied Sciences}, year = {2019}, volume = {9}, number = {20}, doi = {10.3390/app9204266}, pages = {16} }
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