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No-Stress Technology for highly hydrated doughs

Cocoa beans, versatile processing

Automatic biscuit lines

Method for tracing allergens in chocolate by DNA extraction protocols

Influence of migration phenomena on the structure of chocolate confectionery products

Robotic systems for automatic assessment

Automatic depositors for pastry products

Assessment of the quality of different chocolate formulations

Biscuits, use of different types of fibers in their production

Energy-saving tempering machines for chocolate

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