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Home Q & A Board Science-Related Homework Help Health, Nutrition, and Food Sciences
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Hildegard3 Hildegard3
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3 years ago
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.
Textbook 
Introductory Foods

Introductory Foods


Edition: 14th
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SDsasUNM2016SDsasUNM2016
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Hildegard3 Author
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3 years ago
Just got PERFECT on my quiz
ky
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Helped a lot
hmonier
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Thank you, thank you, thank you!
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