foodproduc

– It is the outer, protective layer of the kernel.

(a)  

– It is the starchy mass that forms most of the kernel.

(a)  

It is the tough but edible layer covering the endosperm

(a)  

– It is the tiny embryo that forms the new plant when the seed sprouts.

(a)  

– It is the tiny embryo that forms the new plant when the seed sprouts.

(a)  

is the process in which parts of the grain are separated and processed into different foodstuffs. Products labeled with “whole grain” contain the endosperm, bran, and germ

(a)  

is the starchy seed of semiaquatic grass. It is the dietary staple for more than half of the world’s population

(a)  

has small, round kernels that become sticky when cooked. This type is used for preparations such as rice pudding and rice molds. In addition, the regular boiled rice used in Japanese cuisine for everyday eating and making sushi is short-grain rice.

(a)  

has long, slender grains that stay separate and fluffy when properly cooked. It is used for side dishes, entrées, casseroles, and the like

(a)  

falls somewhere between long- and short-grain rice. Medium-grain rice becomes sticky when cool, so it is best eaten freshly made and piping hot.

(a)