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State of the art of coffee capsules recycling: a case study

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

Automatic dosing of powdered products

System for jelly candies

Use of an emulsion based on inulin and extra-virgin olive oil...

Preparations for pastries, chocolate, and ice cream

Stainless steel mixers for creams and chocolate

Refining of creams and pastes

Method for tracing allergens in chocolate by DNA extraction protocols

Mixed approach for determining the quality of chewing gum

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