This paper reviews the effects of milling degree on the pasting properties of long - and medium-grain rice, and on the physicochemical properties of cooked short-grain rice.

综述了碾白度对长粒、中粒米糊化特性、短粒米理化性质和米饭感官品质的影响。

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But, he said, any cooked long- or medium-grain rice works fine.

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