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The September issue of “Tecnica Molitoria” is now available

In this issue you can find an article that demonstrates the effectiveness of a by-product extract from broccoli, added to the filling of fresh ravioli.

We present the data that emerged from the USDA July bulletin on cereals and those reported by Italmopa on the production of soft and hard wheat.

The summaries of international research on pasta, bread and feed are inevitable: some Chinese researchers have conducted a study on the effects of salt on the rheological properties of noodles, a work by some researchers of the University of Cagliari has been published on the rheological properties of semolina dough, and the University of Bari has also published a study on the effects of extruded linseed on performance and quality of Podolian bulls.

Following machines, legislative updates, news and upcoming events.

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