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Development of new methods and on-line measuring instruments for different bread formulations
21 October 2024
Edible packaging based on agrifood residues: A new trend with advantages and challenges
Effect of tempering on the properties of different chocolaet formulations
Malvasia di Candia aromatica, change in the aromatic composition: effect of storage time and temperature
New fermentation and roasting processes for cocoa beans are used to produce high-quality chocolate
Phytosterols and phytostanols, new assessments on their beneficial effects
24 April 2013
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Italian food aims for East
18 March 2013
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Fairtrade system and analytical traceability of cocoa
18 March 2013
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Digital imaging for monitoring of dough leavening
18 March 2013
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