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The October issue of “Tecnica Molitoria” is now available

In this issue you can read a scientific study on how to assess the heat damage in durum wheat pasta during the drying process.

We present the data that emerged from the USDA bulletin on the trend of the global cereal market and oilseeds in the EU.

Let's review interesting international research on pasta, bread and feed: Japanese researchers analyzed changes in the surface structure and internal microstructure of durum wheat pasta during the boiling process; the impacts of different heating rates when baking bread were evaluated in a French article; the University of Teramo conducted a study to evaluate the benefits of olive leaves in goat milk.

To follow machines, news, legislative updates and upcoming events.

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