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Biscuits, use of different types of fibers in their production
30 April 2020
Roasting systems for coffee and dried fruit
No-Stress Technology for highly hydrated doughs
An innovative gel, a substitute for palm oil and hydrogenated fats
Production of bases for pies and cheesecakes
Assessment of the quality of different chocolate formulations
7 July 2017
Cream industry, developments and technology solutions
2 April 2013
Use of an emulsion based on inulin and extra-virgin olive oil...
16 December 2016
Influence of migration phenomena on the structure of chocolate confectionery products
4 September 2013
Optical sorting of candied and dried fruit and gummies
27 October 2019
Effects of cocoa fermentations inoculated with selected yeasts and new method...
8 December 2016
System for jelly candies
20 May 2017
Forty years of experience in chocolate and confectionery industry
5 December 2017
Method for tracing allergens in chocolate by DNA extraction protocols
5 December 2016
Method for tracing allergens in chocolate by DNA extraction protocols
4 May 2017
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