“…Stickiness of cooked rice is influenced by several factors, such as variety, degree of milling (Saleh & Meullenet, ), and moisture content (Kim et al, ; Ogawa, Wood, Whitehand, Orts, & Gleen, ), as well as amylose/amylopectin ratio (Juliano, ; Juliano, Onate, & Del Mundo, ; Takeda, Hizukuri, & Juliano, ), and protein and lipid contents (Okadome, Toyoshima, Shimizu, Akinaga, & Ohtsubo, ). Environmental conditions also influence rice stickiness, such as storage after harvest (Meullenet, Champagne, Bett, McClung, & Kauffmann, ), cooking (Yang et al, ), cultivation climate (Okamoto & Horino, ), and genetic properties (Kobayashi & Tomita, ; Kobayashi, Tomita, Yu, Takeuchi, & Yano, ; Takeuchi et al, ).…”