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Effect of three different yeasts on cocoa fermentations and on sensory characteristics of chocolate
20 April 2017
Machine for filled biscuits
Method for tracing allergens in chocolate by DNA extraction protocols
An innovative gel, a substitute for palm oil and hydrogenated fats
Candied fruit and chestnuts
Robotic systems for automatic assessment
2 April 2016
Chocolate production, methods and effects of refining
4 September 2013
Chocolate production
1 March 2019
Use of starch sodium octenyl succinate emulsions
20 December 2016
Enrobing belt for chocolate products
23 January 2021
Integrated lines for crackers and laminated biscuits
22 May 2023
Chocolate from cocoa beans
23 October 2018
New methods for the determination of the distribution of cocoa particles...
16 May 2018
Influence of migration phenomena on the structure of chocolate confectionery products
4 September 2013
Batch freezers for ice cream and fruit or coffee Granita
9 March 2023
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