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The 2017 issue of “Tecnica Molitoria International” is now available

The new issue of TECNICA MOLITORIA INTERNATIONAL is now available with a paper on technological properties and bread characteristics of soft wheat and red lentil flour blends. A further paper deals with arabinoxylans and beta-glucans assessment in cereals.

Numerous news are featured in the departments: milling industry case history; new plansifters to reduce microorganism contamination; feed & pet food; pasta production; sorting; processing equipment; packaging; ancillary equipment; supplier news, events. The supplier directory completes this issue.

 

 

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