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New tools for the analysis of biscuits quality

Mixed approach for determining the quality of chewing gum

Method for tracing allergens in chocolate by DNA extraction protocols

Automatic tempering machines for continuous operation

Chocolate production

Valorization of winemaking by-products in the production of jelly candies

No-Stress Technology for highly hydrated doughs

Chocolate moulding and flow-wrapping

Packaging of biscuits in stacks

Continuous-cycle tempering machine for chocolate

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