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Use of an emulsion based on inulin and extra-virgin olive oil on the quality of functional cookies
16 December 2016
Effects of cocoa fermentations inoculated with selected yeasts and new method for tracing allergens in chocolate
Packaging of biscuits in stacks
Chocolate moulding
Transport and dosing of powder milk
Preparations for pastries, chocolate, and ice cream
27 April 2020
Mixed approach for determining the quality of chewing gum
27 November 2018
Automatic tempering machines for continuous operation
21 September 2022
State of the art of coffee capsules recycling: a case study
16 September 2013
Enrobing unit for tempering machines
25 April 2019
Cream industry, developments and technology solutions
2 April 2013
Chocolate is… refined
29 September 2014
Effects of cocoa fermentations inoculated with selected yeasts and new method...
3 March 2017
Innovation in the world of chocolate
25 October 2025
Doypacks for sweets and confectionery products
9 September 2014
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