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The August issue of “Tecnica Molitoria” is now available

In this issue we publish two articles: one on the nutritional quality of Italian varieties of pigmented rice and the other on lactic acid bacteria to replace mother dough and baker’s yeast.

We present the data emerged from the Italmopa annual meeting, relating to the performance of the milling sector, and those of the Assalzoo annual meeting on feed.

The summaries of international research on grinding, pasta, bread and feed are inevitable: the benefits of wheat bran powder on the colon were studied, dephytinized cereal brans were used to improve the nutritional quality of noodle and pasta, some German researchers analyzed the effects of two different doses of late application of nitrogen on the proteins of the grain, and the University of Naples Federico II conducted a study on the effects of the inclusion of fresh forage in the diet for buffaloes.

Following machines, legislative updates, news and upcoming events.

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