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Valorization of winemaking by-products in the production of jelly candies
28 November 2016
Chocolate production, methods and effects of refining
In-line 3DX-ray scanner
Refining of creams and pastes
Effect of three different yeasts on cocoa fermentations and on sensory characteristics of chocolate
Chocolate production
1 March 2019
Use of an emulsion based on inulin and extra-virgin olive oil...
16 December 2016
New methods for the determination of the distribution of cocoa particles...
16 May 2018
Automatic detection of different physical attributes in cookies during deep-fat frying...
3 December 2016
Professional chocolate makers
3 June 2017
Counter-top chocolate tempering machines
29 August 2020
Valorization of winemaking by-products in the production of jelly candies
28 November 2016
Forty years of experience in chocolate and confectionery industry
5 December 2017
Energy-saving tempering machines for chocolate
30 June 2025
Automatic coating of chocolate truffles
18 January 2023
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