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The September issue of “Tecnica Molitoria” is now available

The new issue of TECNICA MOLITORIA is now available with a paper on the employment of the pearling process to enhance the conventional and pigmented wheat varieties in the production of functional foods. Another paper investigates the use of sprouted wheat instead of malt in order to improve flour bread-making performances.


Among the news in the departments: development of an inexpensive treatment to block gliadin immunotoxicity in flours - Data on the European feed industry in 2016 - The Italian pet food market is growing and competition is fierce - A simple method to measure the surface roughness of spaghetti - Situation of the Italian market of wheat and pasta - Italianness claims are growing in the labels of domestic products - New laws - Future exhibitions and congresses, and so on.


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