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New tools for the analysis of biscuits quality

An innovative gel, a substitute for palm oil and hydrogenated fats

Candied fruit and chestnuts

Processing puff pastry, risen dough and short pastry

Chocolate production, methods and effects of refining

Doypacks for sweets and confectionery products

Deep fryers for doughnuts and krapfen

Innovative methods for the definition of formulations and on-line quality analysis...

Method for tracing allergens in chocolate by DNA extraction protocols

Roasting systems for coffee and dried fruit

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