Sticky rice has a larger proportion of amylopectin in its starch than does long-grain rice. Long-grain rice
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Sticky rice has a larger proportion of amylopectin in its starch than does long-grain rice. Long-grain rice has proportionally more amylose. Predict whether a piece of sushi made with sticky rice would raise or lower your blood sugar more quickly than an equal amount of rice pilaf made with long- grain rice. Explain why.
Related Book For
Managerial Economics and Strategy
ISBN: 978-0321566447
1st edition
Authors: Jeffrey M. Perloff, James A. Brander
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