The new issue of Tecnica Molitoria is now available with a paper on cooking quality and starch digestibility of gluten-free pasta using bean flour. A further paper reports the results of a full-scale study on mycotoxin-producing fungi, free extractable and modified fumonisins in maize storage and processing.
Concerning the Ipack-Ima trade show to take place in Rho-Milan, a broad preview on machinery and technologies exhibited by storage, milling, pasta, packaging suppliers is reported.
Among the news in the departments: French durum and soft wheat varieties suggested by milling and pasta associations; forecast and trends of the global flour market; analysis of the global pet food ingredients market; Barilla develops a new instant pasta for the American market; and so on.
