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Chocolate moulds and drops for enrobing
11 March 2026
Use of an emulsion based on inulin and extra-virgin olive oil on the quality of functional cookies
Method for tracing allergens in chocolate by DNA extraction protocols
Preparations for pastries, chocolate, and ice cream
Innovative Analytical Tools for Coffee Quality Analysis
Automatic dosing of powdered products
20 September 2022
Biscuits, use of different types of fibers in their production
30 April 2020
Candies and biscuits flow-packs
21 January 2015
Production of muffins and plum-cakes
12 May 2015
Chocolate production, methods and effects of refining
4 September 2013
Chocolate is… refined
29 September 2014
Technology
Chocolate processing, refining
12 October 2012
Mixed approach for determining the quality of chewing gum
27 November 2018
Automatic biscuit lines
1 July 2025
Use of an emulsion based on inulin and extra-virgin olive oil...
16 December 2016
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