Question

    The stickiness in rice is due to

    ____ 
    A High amylopectin content Correct Answer Incorrect Answer
    B High oryzin content Correct Answer Incorrect Answer
    C High diacetyl pyrroline Correct Answer Incorrect Answer
    D High starch content Correct Answer Incorrect Answer

    Solution

    Amylopectin is a highly branched starch molecule that is responsible for making rice gelatinous and sticky.

    Practice Next
    More Important Agriculture Q Questions

    Relevant for Exams:

    ask-question