Nano-Tailored Triple Gas Sensor for Real-Time Monitoring of Dough Preparation in Kitchen Machines.

Sensors (Basel) · 2025 · PMC12074181 · PMID 40363388

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an increasing trendno p-value reported

An increasing trend in the number of alcohols was observed between the PRE- and POST-leavening phases for the W200 and W390 doughs, whereas no change was observed for the W250 doughs.

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