![PDF) Rheological behaviour of rice flour gels during formation: Influence of the amylose content and of the hydrothermal and mechanical history PDF) Rheological behaviour of rice flour gels during formation: Influence of the amylose content and of the hydrothermal and mechanical history](https://i1.rgstatic.net/publication/325563960_Rheological_behaviour_of_rice_flour_gels_during_formation_Influence_of_the_amylose_content_and_of_the_hydrothermal_and_mechanical_history/links/5b263929a6fdcc697469c463/largepreview.png)
PDF) Rheological behaviour of rice flour gels during formation: Influence of the amylose content and of the hydrothermal and mechanical history
![Manuela ROLLINI | Assistant Professor | PhD | University of Milan, Milan | UNIMI | Department of Food, Enviromental and Nutritional Sciences DEFENS Manuela ROLLINI | Assistant Professor | PhD | University of Milan, Milan | UNIMI | Department of Food, Enviromental and Nutritional Sciences DEFENS](https://www.researchgate.net/profile/Manuela-Rollini/publication/357607376/figure/fig1/AS:1138511684079617@1648453746724/Air-bubbling-inside-the-Trichoderma-reesei-culture-filtrate-for-hydrophobin-recovery_Q320.jpg)
Manuela ROLLINI | Assistant Professor | PhD | University of Milan, Milan | UNIMI | Department of Food, Enviromental and Nutritional Sciences DEFENS
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![Carola CAPPA | Fixed-term Research Fellow A | PhD | University of Milan, Milan | UNIMI | Department of Food, Enviromental and Nutritional Sciences DEFENS Carola CAPPA | Fixed-term Research Fellow A | PhD | University of Milan, Milan | UNIMI | Department of Food, Enviromental and Nutritional Sciences DEFENS](https://i1.rgstatic.net/ii/profile.image/272735553191949-1442036632013_Q512/Carola-Cappa.jpg)