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Automatic detection of different physical attributes in cookies during deep-fat frying...

New strategies and analyses to improve the quality of biscuits

Effects of cocoa fermentations inoculated with selected yeasts and new method...

Chocolate, controlled and automated operations

Use of thermal analysis for the determination of chocolate quality

An innovative gel, a substitute for palm oil and hydrogenated fats

Stuffing of large bakery products and small pastries

Cream industry, developments and technology solutions

Chocolate production

Method for tracing allergens in chocolate by DNA extraction protocols

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