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New tools for the analysis of biscuits quality

Enrobing systems with chocolate compound for confectionery products

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

Cream industry, developments and technology solutions

Production of ice cream cones and wafers

Chocolate mixers

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

Chocolate, controlled and automated operations

New strategies and analyses to improve the quality of biscuits

Enrobing belt for chocolate products

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