RICE CULTIVATION, PROCESSING, AND MARKETING IN Explore further
2008-7-9 · (often called 'long-grain rice') have long grains and are drier when cooked. This cooking quality of rice is determined by the percentage of the starch components, including amylose and amylopectin. If low (10 to 18%), the rice will be soft and sticky. If high (25 to 30%) the rice will be hard and fluffy. All rice, however, is not so
Get Price