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Mixed approach for determining the quality of chewing gum

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

Effect of three different yeasts on cocoa fermentations and on sensory...

Influence of migration phenomena on the structure of chocolate confectionery products

Production of jam and marmalade, ganache creams, and toppings     

Method for tracing allergens in chocolate by DNA extraction protocols

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

Biscuits, use of different types of fibers in their production

Volumetric dough divider for Panettone and Pandoro

Professional chocolate makers

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