| amyloid |
A protein substance often deposited around and within blood vessels.
출처: www.agingadvantage.com/glossary.html
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| amyloidosis |
a rare disease which causes the buildup of amyloid, a protein and starch, in tissues and organs.
출처: www.uchospitals.edu/online-library/content=P00405
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| amylopectin |
This is a type of starch found in highest amounts in medium, short, jasmine, and waxy rice. Makes rice more tender with a greater tendency to stick or cling together.
출처: www.riceland.com/consumers/rice_glossary/a-h.asp
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| amylose |
This type of starch is found primarily in long grain rice, which makes long grain rice cook up fluffy and separate with a lesser tendency to stick or cling together. Raw or uncooked grains with a high content of amylose starch tend to look translucent. Uncooked grains of rice with a low content of amylose starch look opaque.
출처: www.riceland.com/consumers/rice_glossary/a-h.asp
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