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CAOBISCO Proposal on Improvements to the Cocoa Contract
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Starch Interactions with Sweeteners
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Sustainability: Beyond Cocoa
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Quality Loss of Chocolate due to Liquid Alcoholic Centers
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Milk Protein Functionality in Caramel Texture
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Sustainable Cocoa Production in Southeast Asia
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CAOBISCO Proposal on Improvements to the Cocoa Contract
1 x
$
15.00
Starch Interactions with Sweeteners
1 x
$
15.00
Sustainability: Beyond Cocoa
1 x
$
15.00
Licensing Brands
1 x
$
15.00
Quality Loss of Chocolate due to Liquid Alcoholic Centers
1 x
$
15.00
Milk Protein Functionality in Caramel Texture
1 x
$
15.00
Sustainable Cocoa Production in Southeast Asia
1 x
$
15.00
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Checkout
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Beyond the Basics: Rheology of Sweets
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Beyond the Basics: Rheology of Sweets
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