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New tools for the analysis of biscuits quality

Chocolate moulding

System for jelly candies

X Ray inspection for coffee, nuts, spices

Melters and refining lines

Method for tracing allergens in chocolate by DNA extraction protocols

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

Preparations for pastries, chocolate, and ice cream

Spiral mixers

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

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