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New tools for the analysis of biscuits quality

Assessment of the quality of different chocolate formulations

Enrobing systems with chocolate compound for confectionery products

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

Coextruded biscuits, with wire cut unit

Optical sorting of candied and dried fruit and gummies

Filling of spreadable chocolate cream

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

Cream industry, developments and technology solutions

Production of muffins and plum-cakes

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