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What's the difference between Mochiko sweet rice flour, glutinous rice flour and white rice flour?

What's the difference between tapioca starch, cassava flour, corn starch and wheat starch    • What's the difference between tapioca...   Tapioca balls    • Tapioca balls, 3 flavors, taro, sweet...   Mugwort green mochi    • Mugwort green mochi (sweet bean paste...   3 kinds of sticky bean buns:    • 3 kinds of sticky bean buns, which on...   Purple sweet potato mochi stuffed buns    • Purple sweet potato mochi stuffed bun...   Mochiko is a glutinous rice flour (sweet rice flour) made of glutinous short-grain Japanese rice. Known for its sticky and chewy texture, the Japanese use it to make Japanese pastries and sweets. Mochiko is a fine white gluten-free flour made of glutinous/sweet rice It’s also used in Korean desserts, Filipino bibingka-style confections, and some Chinese dim sum dumplings. In Hawaiian cuisine, it’s used as a coating for mochiko chicken, butter mochi, chichi dango, and cakes. Difference Between Mochiko And glutinous rice flour(green bag): In addition to mochiko, you will find another sweet rice flour called 水磨糯米粉（glutinous rice flour） for Asian desserts like mochi. Both are glutinous rice flour but differ in texture and flavor. The first difference is mochiko flour is very fine, while 水磨糯米粉 looks more like coarse granules. Making it is simpler than the long, tedious process of 水磨糯米粉. To make mochiko, the glutinous rice is washed in water, then dehydrated and ground into fine powder. 水磨糯米粉goes through special processing called the wet meal method. The rice is washed, soaked, and ground very finely in water, then the liquid is pressed, dried, and crushed, turning into coarse granules. The magic happens you add the flour into the water; it dissolves quickly and yields a pliable dough. The regular white rice flour are often used for baking