Rice starch granules

Rice starch granules

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Credit: SCIMAT/SCIENCE PHOTO LIBRARY

Caption: Rice starch is the major ingredient in the rice grain. The granules rather resemble salt crystals with their flat walls - an indication of how well compacted they are in their cells. Japanese rice has a higher proportion of waxy starch (i.e., amylopectin) than Indian rice, and becomes more sticky when cooked as a result.

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Keywords: amylopectin, botanical, botany, carbohydrate, cell, cells, energy storage, food, gelatinization, indian rice, industrial resource, japanese rice, main constituent of rice grain, plant, plastid, plastids, rice starch, scanning electron microscopy, science, sem, starch, starch granules, starches, structure

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