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Sweet&Choco Tech
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Influence of migration phenomena on the structure of chocolate confectionery products
4 September 2013
Production of muffins and plum-cakes
Chocolate moulding
Method for tracing allergens in chocolate by DNA extraction protocols
Chocolate moulding and flow-wrapping
Refining of creams and pastes
13 May 2015
0
An innovative gel, a substitute for palm oil and hydrogenated fats
4 December 2016
0
Ball refining plants for creams
1 November 2014
1
Assessment of the quality of different chocolate formulations
7 July 2017
0
Mixed approach for determining the quality of chewing gum
27 November 2018
0
Processing puff pastry, risen dough and short pastry
30 January 2017
0
Valorization of winemaking by-products in the production of jelly candies
28 November 2016
0
Use of starch sodium octenyl succinate emulsions
20 December 2016
0
Cream industry, developments and technology solutions
2 April 2013
0
Production of muffins and plum-cakes
12 May 2015
0
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