| 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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