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NALT Concept Space
U.S. Department of Agriculture

NALT Full

Concept information

  1. Plant Production, Gardening
  2. plant products
  3. grain products
  4. rice products
  5. rice
  6. glutinous rice
[muestre todas las 14 rutas]
  1. Fields of Study
  2. plant products
  3. grain products
  4. rice products
  5. rice
  6. glutinous rice
  1. Animals, Livestock, One Health
  2. plant products
  3. grain products
  4. rice products
  5. rice
  6. glutinous rice
  1. Fields of Study
  2. plant products
  3. grain products
  4. rice products
  5. rice
  6. glutinous rice
  1. Animals, Livestock, One Health
  2. plant products
  3. grain products
  4. rice products
  5. rice
  6. glutinous rice
  1. Research, Technology, Methods
  2. plant products
  3. grain products
  4. rice products
  5. rice
  6. glutinous rice
  1. Economics, Trade, Law, Business, Industry
  2. plant products
  3. grain products
  4. rice products
  5. rice
  6. glutinous rice
  1. Plant Production, Gardening
  2. grain products
  3. grains
  4. small cereal grains
  5. rice
  6. glutinous rice
  1. Fields of Study
  2. grain products
  3. grains
  4. small cereal grains
  5. rice
  6. glutinous rice
  1. Animals, Livestock, One Health
  2. grain products
  3. grains
  4. small cereal grains
  5. rice
  6. glutinous rice
  1. Fields of Study
  2. grain products
  3. grains
  4. small cereal grains
  5. rice
  6. glutinous rice
  1. Animals, Livestock, One Health
  2. grain products
  3. grains
  4. small cereal grains
  5. rice
  6. glutinous rice
  1. Research, Technology, Methods
  2. grain products
  3. grains
  4. small cereal grains
  5. rice
  6. glutinous rice
  1. Economics, Trade, Law, Business, Industry
  2. grain products
  3. grains
  4. small cereal grains
  5. rice
  6. glutinous rice

Término preferido

glutinous rice

Tipo

  • Product

Definición

Concepto genérico

Conceptos relacionados

Sinónimos

  • sticky rice
  • sweet rice
  • waxy rice

Nota de alcance

  • Use for rice varieties that have only 0-2% percent amylose or mainly amylopectin in the starch; For stickiness as a quality of any cooked or processed rice USE stickiness.

En otras lenguas

URI

https://lod.nal.usda.gov/nalt/68074

Descargue este concepto:

RDF/XML TURTLE JSON-LD Creado 10/8/06, última modificación 1/10/19