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

16 September 2013

Counter-top chocolate tempering machines

Flexibility in chocolate moulding, the new DOSM-A from Mazzetti Renato Srl

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

An innovative gel, a substitute for palm oil and hydrogenated fats

Automatic dosing of powdered products

20 September 2022

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

Development of new measurement methods for the in-line evaluation of the...

1 December 2016

Method for tracing allergens in chocolate by DNA extraction protocols

5 December 2016

Effects of cocoa fermentations inoculated with selected yeasts and new method...

8 December 2016

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

20 April 2017

Roasting systems for coffee and dried fruit

16 October 2019

Counter-top chocolate tempering machines

29 August 2020

Cocoa beans, versatile processing

12 July 2018
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