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Mixed approach for determining the quality of chewing gum

27 November 2018

Cream industry, developments and technology solutions

Cartoner for bakery products and chocolate bars

Effects of cocoa fermentations inoculated with selected yeasts and new method for tracing allergens in chocolate

Effects of the formulation on the aroma of sponge cake and of the mixing time on the properties of wheat flour-based cookies

Method for tracing allergens in chocolate by DNA extraction protocols

5 December 2016

Filling of spreadable chocolate cream

21 January 2021

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

16 December 2016

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

20 April 2017

Candied fruit and chestnuts

1 June 2017

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

16 September 2013

Packaging of biscuits in stacks

1 November 2017

Professional chocolate makers

3 June 2017

Mixed approach for determining the quality of chewing gum

27 November 2018

Effects of the formulation on the aroma of sponge cake and...

10 September 2024

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