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Biscuits, use of different types of fibers in their production

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Chocolate, controlled and automated operations

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New tools for the analysis of biscuits quality

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Roasting systems for coffee and dried fruit

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Mixed approach for determining the quality of chewing gum

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Innovative solution for the packaging of frozen bakery products by Sitma

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Forty years of experience in chocolate and confectionery industry

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Assessment of the quality of different chocolate formulations

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Wrapping for small chocolate bars

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Method for tracing allergens in chocolate by DNA extraction protocols

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