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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.

Meta information [BibTeX]

  • Year: 2019, Reviewed
  • In: Applied Sciences
  • Publisher: MDPI, Basel, CH
  • Volume 9, Issue 4266
  • Pages: 16
  • DOI: 10.3390/app9204266




Arbeitsgruppe BIBA




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)4266, MDPI, Basel, CH, pp. 16
(Workgroup: BIBA)
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