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The March issue of “Tecnica Molitoria” is now available

In this issue we publish a scientific article on the use of fermented ingredients to improve nutritional characteristics of pasta.

Then we present all the novelties exhibited at Sigep in Rimini.

Not to be missed the data emerged from the analysis on the Italian rice market and on the trend of world feed production in 2019.

As always, the summaries of international research on pasta, bread and feed are inevitable cannot be missed. Following machines, legislative updates, news and upcoming events.

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