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Use of starch sodium octenyl succinate emulsions

Biscuits, use of different types of fibers in their production

Production of muffins and plum-cakes

Volumetric dough divider for Panettone and Pandoro

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

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

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

Production of jam and marmalade, ganache creams, and toppings     

Coextruded biscuits, with wire cut unit

X Ray inspection for coffee, nuts, spices

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