Conventional wheat like this has far less dietary fiber than the high-amylose wheat. muha04/Depositphotos. View 2 Images 1 / 2. Dr. Ahmed Regina with some of the high-fiber grain.

Gelatinisation also occurs in amylopectin. However. amylopectin does not interact with water as easily as amylose does. When heated, amylopectin forms a less rigid gel, which makes the boba chewy.

NC State Geneticists Study Origin, Evolution Of "Sticky" Rice Date: October 24, 2002 Source: North Carolina State University Summary: A study by two North Carolina State University geneticists ...