2 sticky food should be avoided to minimize the damage to braces and bands 2避免吃过粘的食物，以免损坏托槽和带环。
2.
The blending recipes were researched under the principle of controlling amylose content to 15 % ~ 20 % and similar rice shape through adjusting the blending proportion of rice varieties with different amylose contents 配方研究是以控制直链淀粉含量为核心，以长宽比相近为原则，通过调整不同直链淀粉含量品种的搭配比例，达到直链淀粉含量15 % ~ 20 %且改善其早籼米饭过硬或过粘的食味特性的目的。
