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

Coextruded biscuits, with wire cut unit

Enrobing systems with chocolate compound for confectionery products

New strategies and analyses to improve the quality of biscuits

Cartoner for bakery products and chocolate bars

Production of muffins and plum-cakes

Continuous-cycle tempering machine for chocolate

Method for tracing allergens in chocolate by DNA extraction protocols

Hygienic dosing of creams and spreads

Biscuits, use of different types of fibers in their production

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