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Assessment of the quality of different chocolate formulations

Wrapping for small chocolate bars

Professional chocolate makers

Candied fruit and chestnuts

System for jelly candies

Method for tracing allergens in chocolate by DNA extraction protocols

Effect of three different yeasts on cocoa fermentations and on sensory...

Chocolate moulding and flow-wrapping

Melters and refining lines

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

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