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Ball refining plants for creams

Filling of spreadable chocolate cream

Influence of migration phenomena on the structure of chocolate confectionery products

Biscuits, use of different types of fibers in their production

Doypacks for sweets and confectionery products

Use of thermal analysis for the determination of chocolate quality

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

New tools for the analysis of biscuits quality

Production of jam and marmalade, ganache creams, and toppings     

Refining of creams and pastes

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