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555.00
U.S. Chocolate Council Research Briefs
1 x
$
15.00
Quality Loss of Chocolate due to Liquid Alcoholic Centers
1 x
$
15.00
U.S. Confectionery Sales: 52 weeks ending January 27, 2013
1 x
$
15.00
Erythritol
1 x
$
15.00
Allergen Management for the Confectioner
1 x
$
15.00
Lactitol for Sugarfree Compressed Sweets
1 x
$
15.00
The Peanut Genomic Initiative
1 x
$
15.00
U.S. Confectionery Sales: 52 weeks ending April 19, 2020
1 x
$
15.00
Starch Interactions with Sweeteners
1 x
$
15.00
Post-harvest Processing: The Fermentation and Drying of Cocoa
1 x
$
15.00
Worldwide Trends and New Products
1 x
$
15.00
Quality Loss of Chocolate due to Liquid Alcoholic Centers
1 x
$
15.00
Efficient Consumer Response
1 x
$
15.00
Shopping On The Internet
1 x
$
15.00
Nuts as an Ingredient-How Safe is Safe?
1 x
$
15.00
Licorice-Beyond the Technology
1 x
$
15.00
Sustainable Cocoa Production in Southeast Asia
1 x
$
15.00
Future Prospects of Cocoa Production in Malaysia
1 x
$
15.00
Sustainability: Beyond Cocoa
1 x
$
15.00
German Confectionery Industry in 1997
1 x
$
15.00
Greater than the Cacao
1 x
$
15.00
Licensing Brands
1 x
$
15.00
U.S. Chocolate Council Research Briefs
1 x
$
15.00
Australasia Confectionery 2004 Recap
1 x
$
15.00
U.S. Confectionery Sales: 52 weeks ending April 19, 2020
1 x
$
15.00
Fats and Oils - A retail confectioner's perspective
1 x
$
15.00
There's No Sugarcoating It: Formulating with Alternative Sugar Ingredients in Chocolate
1 x
$
15.00
Texture Measurement in Confections
1 x
$
15.00
U.S. Confectionery Sale: 52 weeks ending December 3, 2023
1 x
$
15.00
Panning - The Selection of Chocolate and Compounds
1 x
$
15.00
The Low-Glycemic Concept
1 x
$
15.00
CAOBISCO Proposal on Improvements to the Cocoa Contract
1 x
$
15.00
Australian Confectionery Industry Profile
1 x
$
15.00
U.S. Confectionery Sales: 13 Weeks Ending June 28, 1998
1 x
$
15.00
Journey to the Center of the Shelf: Regulatory Impacts Along the Way
1 x
$
15.00
Fat Bloom on Lauric Coatings: Composition
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15.00
Conveying of Ingredients in Chocolate Manufacturing
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15.00
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U.S. Chocolate Council Research Briefs
1 x
$
15.00
Quality Loss of Chocolate due to Liquid Alcoholic Centers
1 x
$
15.00
U.S. Confectionery Sales: 52 weeks ending January 27, 2013
1 x
$
15.00
Erythritol
1 x
$
15.00
Allergen Management for the Confectioner
1 x
$
15.00
Lactitol for Sugarfree Compressed Sweets
1 x
$
15.00
The Peanut Genomic Initiative
1 x
$
15.00
U.S. Confectionery Sales: 52 weeks ending April 19, 2020
1 x
$
15.00
Starch Interactions with Sweeteners
1 x
$
15.00
Post-harvest Processing: The Fermentation and Drying of Cocoa
1 x
$
15.00
Worldwide Trends and New Products
1 x
$
15.00
Quality Loss of Chocolate due to Liquid Alcoholic Centers
1 x
$
15.00
Efficient Consumer Response
1 x
$
15.00
Shopping On The Internet
1 x
$
15.00
Nuts as an Ingredient-How Safe is Safe?
1 x
$
15.00
Licorice-Beyond the Technology
1 x
$
15.00
Sustainable Cocoa Production in Southeast Asia
1 x
$
15.00
Future Prospects of Cocoa Production in Malaysia
1 x
$
15.00
Sustainability: Beyond Cocoa
1 x
$
15.00
German Confectionery Industry in 1997
1 x
$
15.00
Greater than the Cacao
1 x
$
15.00
Licensing Brands
1 x
$
15.00
U.S. Chocolate Council Research Briefs
1 x
$
15.00
Australasia Confectionery 2004 Recap
1 x
$
15.00
U.S. Confectionery Sales: 52 weeks ending April 19, 2020
1 x
$
15.00
Fats and Oils - A retail confectioner's perspective
1 x
$
15.00
There's No Sugarcoating It: Formulating with Alternative Sugar Ingredients in Chocolate
1 x
$
15.00
Texture Measurement in Confections
1 x
$
15.00
U.S. Confectionery Sale: 52 weeks ending December 3, 2023
1 x
$
15.00
Panning - The Selection of Chocolate and Compounds
1 x
$
15.00
The Low-Glycemic Concept
1 x
$
15.00
CAOBISCO Proposal on Improvements to the Cocoa Contract
1 x
$
15.00
Australian Confectionery Industry Profile
1 x
$
15.00
U.S. Confectionery Sales: 13 Weeks Ending June 28, 1998
1 x
$
15.00
Journey to the Center of the Shelf: Regulatory Impacts Along the Way
1 x
$
15.00
Fat Bloom on Lauric Coatings: Composition
1 x
$
15.00
Conveying of Ingredients in Chocolate Manufacturing
1 x
$
15.00
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Emulsifiers and their Effect on Confectionery Fat
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Emulsifiers and their Effect on Confectionery Fat
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Emulsifiers and their Effect on Confectionery Fat quantity
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