Determination of Common Wheat in Pasta Products Dried at Eleyated Temperatures : An Update and New Perspectives
نویسنده
چکیده
Pasta are important foods in Europe, mainly in ltaly (25 kg/capita/year), Greece, France (6 kg) and Spain . The best products (nutritional value, cooking quality, aspect) are processed from durum wheat semolina . Because of this difference in quality, and because of the new market regulation on January 1993, that will include a free circulation between the member States of pastas made of durum wheat / common wheat mixtures, the consumers will have to know through an efficient and verifiable labelling the exact composition of the pastas that are marketed.
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