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The oral processing properties confirmed that retrograded semi-waxy rice generated more reducing sugar than retrograded waxy rice and nonwaxy rice. Thus, semi-waxy rice can retard retrogradation, and the texture of cooked semi-waxy rice is neither too adhesive as waxy rice nor too hard as nonwaxy rice. PRACTICAL APPLICATION Semi-waxy rice cultivars have been widely cultivated in East China and well accepted by the consumers. This study aims to characterize semi-waxy rice and provide theoretical basis for semi-waxy rice study.Endometrial
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