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No-Stress Technology for highly hydrated doughs

Biscuits, use of different types of fibers in their production

Use of thermal analysis for the determination of chocolate quality

Continuous-cycle tempering machine for chocolate

Production of muffins and plum-cakes

Pralines molds for bonbons lines

New tools for the analysis of biscuits quality

Cream industry, developments and technology solutions

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

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

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