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The April issue of “Tecnica Molitoria” is now available

The latest issue of TECNICA MOLITORIA is now available with the second part of the 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 determination of the egg content in fresh pasta by near infrared reflectance analysis.

Among the news in the departments: report of the exhibitions Gulfood, All4Pack, and Jtic International; cereal import/export in Italy during the year 2016; Ismea data on global and Italian  2016/2017 wheat market; European compound feed situation in 2016 and prospects for 2017; the European Parliament confirms exclusion of marketed feed from waste legislation; production and consumption of semolina, pasta and couscous in France; the Italian pasta and bread market in 2016; and so on

 

 

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