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RCI Fall Regional	$15.00	1	$15.00	×
Pure Fruit, Pectin and Agar Jellies manufacturing Methods and Formulas	$15.00	1	$15.00	×
Interview with Rick Lenny	$15.00	1	$15.00	×
Polyols and Bulking Agents in Sugarfree Chocolate	$15.00	1	$15.00	×
RCI's Candy Clinic Perseveres	$15.00	1	$15.00	×
Mould Property Influence on Chocolate Surface Gloss	$15.00	1	$15.00	×
European Confectionery Consumption and Production	$15.00	1	$15.00	×
European Confectionery Consumption and Production	$15.00	1	$15.00	×
Hard Candy - Is It Really What We Think It Is?	$15.00	1	$15.00	×
Food, Glorious Food!	$15.00	1	$15.00	×
Peanut Pastes	$15.00	1	$15.00	×
RCI Tours Jersey Shore	$15.00	1	$15.00	×
Licorice-Beyond the Technology	$15.00	1	$15.00	×
Nut Candies	$15.00	1	$15.00	×
Physiology of Sweetness and Bitterness Perception	$15.00	1	$15.00	×
Product Introductions from ISM and Around the World	$15.00	1	$15.00	×
Making Chewing Gum on Candymaking Equipment	$15.00	1	$15.00	×
RCI Profile: Bill Reily; Reily's Candy	$15.00	1	$15.00	×
Influencers: Innovative Marketing in the Modern Age	$15.00	1	$15.00	×
New Products and Trends Worldwide	$15.00	1	$15.00	×
Flavors by Words	$15.00	1	$15.00	×
Just Born turns 100	$15.00	1	$15.00	×
NAFTA and International Regulatory Update	$15.00	1	$15.00	×
Netherlands Cocoa and Chocolate Industry 1990: Reprint from November 1991	$15.00	1	$15.00	×
Oxidative Stability of Peanuts	$15.00	1	$15.00	×
Packaging the Package	$15.00	1	$15.00	×
Product Introductions from ISM and Around the World	$15.00	1	$15.00	×
Leveraging the Performance of Salt	$15.00	1	$15.00	×
Mysteries of Conching Revealed	$15.00	1	$15.00	×
Journey to the Center of the Shelf: Regulatory Impacts Along the Way	$15.00	1	$15.00	×
European Confectionery Consumption and Production	$15.00	1	$15.00	×
Oligosaccharide Structures, Functions and Opportunities for Use in Reduced Sugar Applications	$15.00	1	$15.00	×
European Confectionery Consumption and Production	$15.00	1	$15.00	×
Natural and Nature-identical Colors in Confections	$15.00	1	$15.00	×
Ford Gum 100th Anniversary in 2013	$15.00	1	$15.00	×
Nut Candies	$15.00	1	$15.00	×
Nut Candies	$15.00	1	$15.00	×
Global Confectionery Market	$15.00	1	$15.00	×
Rejection Thresholds in Chocolate Products	$15.00	1	$15.00	×
Regulatory Update	$15.00	1	$15.00	×
Product Introductions from ISM and Around the World	$15.00	1	$15.00	×
Practical HACCP - Past, Present and Future	$15.00	1	$15.00	×
RCI's Candy Clinic Perseveres	$15.00	1	$15.00	×
Products Introduced at the 2021 Sweets and Snacks Expo	$15.00	1	$15.00	×
HSH as a Bulking Agent in Confections	$15.00	1	$15.00	×
Oligosaccharide Structures, Functions and Opportunities for Use in Reduced Sugar Applications	$15.00	1	$15.00	×
Panning - The Selection of Chocolate and Compounds	$15.00	1	$15.00	×
Regulatory Update for the U.S. Confectionery Industry	$15.00	1	$15.00	×
Food Allergens	$15.00	1	$15.00	×
International Cocoa Statistics	$15.00	1	$15.00	×
Labeling and Regulatory Update	$15.00	1	$15.00	×
Regulatory Update for the Confectionery Industry 2022	$15.00	1	$15.00	×
German Confectionery	$15.00	1	$15.00	×
Oils and Fats for Confections	$15.00	1	$15.00	×
Quantifying Sucrose Crystal Content in Fondant	$15.00	1	$15.00	×
Marketing Trends for the 90's: Reprint from November 1992	$15.00	1	$15.00	×
Heirloom Cacao Preservation Update	$15.00	1	$15.00	×
Margaret Gile, Quality Candy/Buddy Squirrel	$15.00	1	$15.00	×
Fruit in Confections: Where Do I Start	$15.00	1	$15.00	×
Japanese Chocolate Market	$15.00	1	$15.00	×
Food Nanotechnology	$15.00	1	$15.00	×
New Products Introduced Around the World	$15.00	1	$15.00	×
Milk-The Essential Ingredient in Caramel	$15.00	1	$15.00	×
Nuts, Almonds, Chocolate: Functionality, Shelf Life and Liking	$15.00	1	$15.00	×
Managing Food Allergens	$15.00	1	$15.00	×
Product Introductions from ISM and Around the World	$15.00	1	$15.00	×
Nuts and Chocolate: The Perfect Pair	$15.00	1	$15.00	×
Fat Migration in Composite Confectionery Products	$15.00	1	$15.00	×
European Confectionery Consumption and Production	$15.00	1	$15.00	×
RCI board member profile-Patricia Green	$15.00	1	$15.00	×
Exothermal Analysis of Cocoa Butter, Cocoa Liquor and Chocolate Mass	$15.00	1	$15.00	×
Reconstruction of Candy Formulae From Analytical Data Part 1: Hard Candy and Fondant: Reprint from 1937	$15.00	1	$15.00	×
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