00:00 (speaking in foreign language)
00:03 - Rice is life.
00:17 (speaking in foreign language)
00:21 (speaking in foreign language)
00:28 (speaking in foreign language)
00:32 (speaking in foreign language)
00:39 - Chemistry and molecular biology
00:41 (speaking in foreign language)
00:45 (speaking in foreign language)
00:49 (speaking in foreign language)
00:53 (speaking in foreign language)
00:57 - Resistant starch.
00:58 (speaking in foreign language)
01:02 (speaking in foreign language)
01:10 (speaking in foreign language)
01:17 (speaking in foreign language)
01:21 (speaking in foreign language)
01:25 - 7 to 17.
01:25 (speaking in foreign language)
01:30 (speaking in foreign language)
01:34 (speaking in foreign language)
01:38 (speaking in foreign language)
02:05 - Unfortunately, (speaking in foreign language)
02:10 (speaking in foreign language)
02:21 - When it comes to calorie content, it's the same.
02:25 (speaking in foreign language)
02:26 Because of the carbohydrate formation,
02:28 they're of the same calories,
02:29 but it differs with the structure.
02:32 (speaking in foreign language)
02:35 (speaking in foreign language)
02:39 - It's a healthier option if you wanted to avoid something
02:51 (speaking in foreign language)
02:53 - Katrina Son, (speaking in foreign language)
02:55 (speaking in foreign language)
02:58 (upbeat music)
03:01 (upbeat music)
03:03 (upbeat music)
03:06 [MUSIC PLAYING]
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