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The March issue of “Tecnica Molitoria” is now available

The latest issue of TECNICA MOLITORIA is now available with a paper on: bread made with durum wheat semolina rendered gluten-free, characterization and comparison with commercial gluten-free products. A further paper deals about the 2016 RASFF notifications in the European Union and in Italy, focussing on cereals, feeds and bakery products.

Among the news in the departments: report of the exhibitions Gulfood, All4Pack, and Jtic International; wheat rust hits Sicily and spreads in the world; European rice producing countries meet to face the crisis caused by imports; Italian research investigates on genes involved in carotenoid synthesis in wheat; market analysis on pasta and tortellini; strategies and news of some Italian milling industries and pasta industries; soft and durum wheat price forecasts; new laws; future exhibitions and congresses; and so on.


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