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Cocoa beans, versatile processing

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

Integrated lines for crackers and laminated biscuits

Method for tracing allergens in chocolate by DNA extraction protocols

Chocolate from cocoa beans

Mixed approach for determining the quality of chewing gum

Ball refining plants for creams

Processing fresh, frozen, liquid, gel or powder ingredients

Innovation in the world of chocolate

Development of new measurement methods for the in-line evaluation of the...

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