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Production of bases for pies and cheesecakes

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

In-line 3DX-ray scanner

New strategies and analyses to improve the quality of biscuits

Method for tracing allergens in chocolate by DNA extraction protocols

Use of thermal analysis for the determination of chocolate quality

Refining of creams and pastes

Use of an emulsion based on inulin and extra-virgin olive oil...

Chocolate moulds and drops for enrobing

Ball refining plants for creams

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