Use of a Thermodynamic Sensor in Monitoring Fermentation Processes in Gluten-Free Dough Proofing.

MLA

Adamek, Martin, et al. “Use of a Thermodynamic Sensor in Monitoring Fermentation Processes in Gluten-Free Dough Proofing.” Sensors (14248220), vol. 23, no. 1, Jan. 2023, p. 534. EBSCOhost, https://doi.org/10.3390/s23010534.

APA

Adamek, M., Zvonkova, M., Buresova, I., Buran, M., Sevcikova, V., Sebestikova, R., Adamkova, A., Skowronkova, N., & Mlcek, J. (2023). Use of a Thermodynamic Sensor in Monitoring Fermentation Processes in Gluten-Free Dough Proofing. Sensors (14248220), 23(1), 534. https://doi.org/10.3390/s23010534

Chicago

Adamek, Martin, Magdalena Zvonkova, Iva Buresova, Martin Buran, Veronika Sevcikova, Romana Sebestikova, Anna Adamkova, Nela Skowronkova, and Jiri Mlcek. 2023. “Use of a Thermodynamic Sensor in Monitoring Fermentation Processes in Gluten-Free Dough Proofing.” Sensors (14248220) 23 (1): 534. doi:10.3390/s23010534.