Determining the Fermentation Level of Bread Dough Using an Electronic Nose-Reference-Cited by-同舟云学术

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Determining the Fermentation Level of Bread Dough Using an Electronic Nose

Published:2024-07-10 Issue: Volume:29 Page:616-620
ISSN:
Container-title:2024 International Seminar on Intelligent Technology and Its Applications (ISITIA)
language:
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Author:

Handoko Agno Salvatious I.¹,Rivai Muhammad¹,Suwito ¹,Aulia Dava²,Aulia Sheva³

Affiliation:

1. Institut Teknologi Sepuluh Nopember,Department of Electrical Engineering,Surabaya,Indonesia

2. Institut Teknologi Sepuluh Nopember,Department of Informatic,Surabaya,Indonesia

3. Institut Teknologi Sepuluh Nopember,Department of Information System,Surabaya,Indonesia

Funder

Ministry of Education

Institut Teknologi Sepuluh Nopember

Publisher

IEEE

Link

http://xplorestaging.ieee.org/ielx8/10666971/10667675/10668179.pdf?arnumber=10668179

Reference21 articles.

1. Digital imaging as a tool to study the structure of porous baked foods

2. Evaluation of nutrients in bread: a systematic review

3. Dynamic characteristics of dough during the fermentation process of Chinese steamed bread

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