In this issue we present a scientific study about the multielemental and nutritional characterization of lupin flours, pure and blended with durum wheat re-milled semolina.
Then, we publish the report of the conference on Sicilian durum wheat held in Catania in May, organized by Compag in collaboration with the CRISMA Consortium.
Some interesting international researches on bread, pasta and feed are also reviewed: American researchers have analyzed the influence of the microbiota of sourdough on bread; in a Chinese study, an analytical method was developed to determine a new additive in flour; Iranian researchers analyzed the interactions between corn grain size and conditioning temperature on performance, carcass traits, intestinal morphology and immune responses in broiler chickens fed with a corn and soybean meal diet.
The sections about machines, news, legislative updates and upcoming events complete this issue.
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