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In-line 3DX-ray scanner

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

Innovative solution for the packaging of frozen bakery products by Sitma

Method for tracing allergens in chocolate by DNA extraction protocols

Innovative methods for the definition of formulations and on-line quality analysis...

Assessment of the quality of different chocolate formulations

Refining of creams and pastes

Melters and refining lines

Mixed approach for determining the quality of chewing gum

Forty years of experience in chocolate and confectionery industry

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