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

Automatic biscuit lines

Mixed approach for determining the quality of chewing gum

Method for tracing allergens in chocolate by DNA extraction protocols

Innovation in the world of chocolate

Production of ice cream cones and wafers

Influence of migration phenomena on the structure of chocolate confectionery products

Energy-saving tempering machines for chocolate

New methods for the determination of the distribution of cocoa particles...

System for jelly candies

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