A device for recovery and recycling of the chocolate in biscuits mixed a chocolate bar provided

• 1. 用于在冷冻饮品中同时添加颗粒和巧克力的设备 [P] . 中国专利： CN100586298C . 2010.02.03
• 2. 用于在冷冻饮品中同时添加颗粒和巧克力的设备 [P] . 中国专利： CN201042185Y . 2008-04-02
• 3. Feed device for articles, preferably for chocolate bar, chocolates, biscuits and the like, to a packaging machine [P] . 德国专利： DE29802870U1 . 1998-04-09

  机译： 用于将物品，优选用于巧克力块，巧克力，饼干等的物品的进料装置输送到包装机

• 4. Production of a chocolate coated filled bar consists of forming, refining and kneading of the filling and combination with vegetable fats, biscuits and chocolate [P] . ES2183725A1 . 2003-03-16

  机译： 涂巧克力的填充棒的生产包括填充物的成型，精制和揉捏以及与植物脂肪，饼干和巧克力的混合

• 5. feed mechanism for general cargo, preferably for chocolate bars, chocolate, biscuits u.dgl., to a packaging machine [P] . 德国专利： DE29802870U1 . 1998-05-20

  机译： 将普通货物（优选用于巧克力块，巧克力，饼干等）的装料机构输送到包装机

• 1. Diet Chocolates and Replacement of Cocoa Powder with Jackfruit Seed Powder [J] . Akshaya Ravindran, Maya Raman, Ninisha Babu, 食品与营养科学（英文） . 2020,第003期
• 2. Development of Bitter Chocolate Bonbon Stuffed with Almond (Prunus amygdalus var. dulcis) and Its Physicochemical Evaluation and Sensory Acceptance [J] . Jacqueline Rodríguez-Rodríguez, Esther Albarrán-Rodríguez 食品科学与工程：英文版 . 2019,第006期
• 3. Green Chocolate? - Investigating the Sustainable Development of Chocolate Manufacturing in a Laboratory-Based Undergraduate Engineering Course [C] . Alexander Vincent Struck Jannini, Mary Staehle, Joseph Francis Stanzione, American Society for Engineering Education Annual Conference and Exposition . 2015
• 4. Whole Almonds in Milk Chocolate Bars: Lipid migration and Bloom. [D] . Kuehn, Rebecca Marie. 2012
• 5. Effects of Chocolate Deprivation on Implicit and Explicit Evaluation of Chocolate in High and Low Trait Chocolate Cravers [O] . Anna Richard, Adrian Meule, Malte Friese, -1
• 6. Chocolate, biscuits and fruit bars: effects on appetite and mood [O] . K. M. Appleton, P. P. McKeown, J. V. Woodside 2011

• 1. The Effect of a Chocolate Bar Supplementation on Moderate Exercise Recovery of Recreational Runners [J] . CHEN JI-DI ,AI HUA ,SHI JING-DA . 生物医学与环境科学：英文版 . 1996,第2期
• 2. Characteristic of Chocolate Candy Produced from Fermented Cocoa Bean with Lactobacillus plantarum HL-15 Starter Culture for Inhibition Growth of Mycotoxin-Producing Fungi [J] . Titiek Farianti Djaafar1 ,Laurentia Oktaviani Palupi2 ,Tri Marwati1 . 农业科学与技术：B . 2019,第002期
• 3. 初中英语课外阅读反馈单设计的案例——以阅读Charlie And The Chocolate Factory为例 [J] . 张彬彬 . 中学生英语 . 2019,第044期
• 4. 巧克力香精中醛及醛的缩合物对香气的影响 [C] . LI Zhen ,李臻 ,HUANG Haiying . 2013中国·上海·第三届全国香料香精化妆品专题学术论坛 . 2013
• 5. 超微茶粉理化分析及红茶巧克力饼干的开发 [A] . 李季 . 2017