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Title: Long-grain varieties of rice usually cook to produce light, fluffy, and separated kernels. This is ... Post by: Hildegard3 on Jul 27, 2020 Long-grain varieties of rice usually cook to produce light, fluffy, and separated kernels. This is primarily because of their relatively high content of
▸ albumin. ▸ amylose. ▸ amylopectin. ▸ carotenoids. Title: Long-grain varieties of rice usually cook to produce light, fluffy, and separated kernels. This is ... Post by: SDsasUNM2016 on Jul 27, 2020 Content hidden
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