Published in News
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.

 

Leave a comment

Image
Copyright © 1998-2020 Chiriotti Editori srl Tutti i diritti riservati
Viale Rimembranza, 60 - 10064 Pinerolo - To - Italy - P.IVA e C.F. 01070350010 - Tel. +39 0121.393127 - email info@foodexecutive.it | Disclaimer