"ለ 12 ሰአታት ማቀዝቀዝ ከሩዝ እህል ውጭ በሚገኙ አሚሎዝ ሞለኪውሎች መካከል የሃይድሮጅን ትስስር እንዲፈጠር ያደርጋል ይህም ወደ ተከላካይ ስታርች ይለውጠዋል.
"Cooling for 12 hours will lead to formation of hydrogen bonds between the amylose molecules outside the rice grains which also turns it into a resistant starch."