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Sweet&Choco Tech
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Effect of three different yeasts on cocoa fermentations and on sensory characteristics of chocolate
20 April 2017
Optical sorting of candied and dried fruit and gummies
Effects of the formulation on the aroma of sponge cake and of the mixing time on the properties of wheat flour-based cookies
New methods for the determination of the distribution of cocoa particles during processing
Refining systems, a delicate operation
State of the art of coffee capsules recycling: a case study
16 September 2013
Spiral mixers
9 October 2015
Chocolate moulds and drops for enrobing
11 March 2026
Coextruded biscuits, with wire cut unit
24 October 2018
Assessment of the quality of different chocolate formulations
7 July 2017
Effects of cocoa fermentations inoculated with selected yeasts and new method...
3 March 2017
Robotic systems for automatic assessment
2 April 2016
Effects of cocoa fermentations inoculated with selected yeasts and new method...
8 December 2016
Chocolate production
1 March 2019
Use of starch sodium octenyl succinate emulsions
20 December 2016
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