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      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.

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