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mochilas

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Definitions of mochilas in various dictionaries:

noun - a leather covering for a saddle

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Mochilas might refer to
Mochi (Japanese: 餅, もち) is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice. The rice is pounded into paste and molded into the desired shape. In Japan it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time. * Mochi is a multicomponent food consisting of polysaccharides, lipids, protein and water. Mochi has a heterogeneous structure of amylopectin gel, starch grains, and air bubbles. This rice is characterized by its low level of amylose starch, and is derived from short- or medium-grain japonica rices. The protein concentration of the rice is higher than that of normal short-grain rice, and the two also differ in amylose content. In mochi rice, the amylose content is negligible, and the amylopectin level is high, which results in its gel-like consistency.

Mochilas might refer to

Mochi (Japanese: 餅, もち) is Japanese rice cake made of mochigome, a short-grain japonica glutinous rice. The rice is pounded into paste and molded into the desired shape. In Japan it is traditionally made in a ceremony called mochitsuki. While also eaten year-round, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time.
* Mochi is a multicomponent food consisting of polysaccharides, lipids, protein and water. Mochi has a heterogeneous structure of amylopectin gel, starch grains, and air bubbles. This rice is characterized by its low level of amylose starch, and is derived from short- or medium-grain japonica rices. The protein concentration of the rice is higher than that of normal short-grain rice, and the two also differ in amylose content. In mochi rice, the amylose content is negligible, and the amylopectin level is high, which results in its gel-like consistency.

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