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Candies and biscuits flow-packs

Technology

Chocolate processing, refining

Assessment of the quality of different chocolate formulations

Hygienic dosing of creams and spreads

Optical refractometers with sanitary clamp

New strategies and analyses to improve the quality of biscuits

Chocolate production, methods and effects of refining

Packaging of biscuits in stacks

Valorization of winemaking by-products in the production of jelly candies

Biscuits, use of different types of fibers in their production

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