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Rice vermicelli

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Rice Variety: Long-grain rice (typically aged to minimize stickiness).

Apparent Amylose Content (AAC): 23% to 28% (High amylose is critical for the noodles to gelatinize and stay firm without becoming mushy).

Gel Consistency (GC): 30 mm to 45 mm (Indicates a hard gel consistency).

Gelatinization Temperature (GT): Low to medium

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