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Alternatives for Sugar Replacement in Food Technology
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2
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2109
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January 1, 2025
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Cocoa CRISPR: Gene editing shows promise for improving the ‘chocolate tree’
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2
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954
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November 23, 2024
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Terahertz Non-Contact Monitoring of Cocoa Butter in Chocolate
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3
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2748
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November 18, 2024
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Chocolate Tempering Machines
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4
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1245
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November 10, 2024
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Glucose / Glucose syrup in cocoa; cocoa sugar definition?
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5
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532
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November 6, 2024
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Multigrain chocolate
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4
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1061
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November 3, 2024
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pH of chocolate
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8
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547
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October 30, 2024
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Oats chocolate
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9
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561
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October 29, 2024
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Chocolate flavored Syrup microbiology
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4
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617
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October 27, 2024
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Chocolate Coating with High Melting Point
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4
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598
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October 26, 2024
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Chocolate with Vitamin C
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8
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927
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October 25, 2024
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Chocolate and Milk Flavors
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18
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1139
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October 24, 2024
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Fat in baked chocolate
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4
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497
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October 23, 2024
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Chocolate Rheology
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2
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903
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October 22, 2024
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The effect of storage temperature on the quality and formation of blooming defects in chocolate confectionery
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5
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1221
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October 20, 2024
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The Food Additive Polyglycerol Polyricinoleate (E-476): Structure, Applications, and Production Methods
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4
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2808
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October 8, 2024
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Spreadable chocolate regulation
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3
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34
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October 2, 2024
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High protein shake
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4
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428
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September 14, 2024
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Shea Butter / oil
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4
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317
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September 13, 2024
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Chocolate spread using mayonnaise technology
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10
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660
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April 18, 2024
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About the Chocolate category
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5
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89
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April 10, 2024
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Request for Reference Materials: Compound Chocolate Manufacturing
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6
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1012
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December 15, 2023
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Spreadable cream with cocoa and hazelnut
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8
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932
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September 22, 2023
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Collagen chocolate
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6
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644
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February 20, 2023
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Chocolate donuts
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4
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1205
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January 20, 2023
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Looking for a cocoa powder supplier
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3
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1125
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January 7, 2023
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Use of dextrose in heat resistant chocolate
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4
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733
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December 31, 2022
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Instant hot chocolate powder formulation
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12
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1407
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December 2, 2022
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What is the secret to making good chocolates?
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19
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5069
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February 18, 2022
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Cocoa powder drinks
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4
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1082
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January 3, 2022
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