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Innovation in the world of chocolate

Innovative Analytical Tools for Coffee Quality Analysis

Coupling machine for macarons and biscuits

Automatic tempering machines for continuous operation

Production of bases for pies and cheesecakes

Biscuits, use of different types of fibers in their production

Use of an emulsion based on inulin and extra-virgin olive oil...

Doypacks for sweets and confectionery products

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

New strategies and analyses to improve the quality of biscuits

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