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

Dosing machines for dense products

New strategies and analyses to improve the quality of biscuits

Chocolate moulding

Automatic tempering machines for continuous operation

Spiral mixers

Use of starch sodium octenyl succinate emulsions

Packaging of biscuits in stacks

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

No-Stress Technology for highly hydrated doughs

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