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Wrapping for small chocolate bars

28 June 2017

Effects of cocoa fermentations inoculated with selected yeasts and new method for tracing allergens in chocolate

Valorization of winemaking by-products in the production of jelly candies

Chocolate moulding

Chocolate production, methods and effects of refining

New tools for the analysis of biscuits quality

16 April 2020

Assessment of the quality of different chocolate formulations

7 July 2017

Enrobing systems with chocolate compound for confectionery products

20 March 2022

Effect of three different yeasts on cocoa fermentations and on sensory...

20 April 2017

Coextruded biscuits, with wire cut unit

24 October 2018

Optical sorting of candied and dried fruit and gummies

27 October 2019

Filling of spreadable chocolate cream

21 January 2021

Valorization of winemaking by-products in the production of jelly candies

28 November 2016

Cream industry, developments and technology solutions

2 April 2013

Production of muffins and plum-cakes

12 May 2015
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