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New methods for the determination of the distribution of cocoa particles...

Automatic coating of chocolate truffles

Automatic tempering machines for continuous operation

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

Professional chocolate makers

Method for tracing allergens in chocolate by DNA extraction protocols

Candies and biscuits flow-packs

Production of jam and marmalade, ganache creams, and toppings     

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

Chocolate mixers

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