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Mixed approach for determining the quality of chewing gum

Production of bases for pies and cheesecakes

Robotic systems for automatic assessment

Filling of spreadable chocolate cream

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

Energy-saving tempering machines for chocolate

In-line 3DX-ray scanner

Chocolate production, methods and effects of refining

Wrapping for small chocolate bars

Enrobing belt for chocolate products

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