SCIMAT / SCIENCE PHOTO LIBRARY SCIMAT / SCIENCE PHOTO LIBRARY
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. Depressions in some walls are the imprints of harder protein bodies present in the cells.
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