1. Abdel-Aal ESM, Young JC, Rabalski I (2006) Anthocyanin composition in black, blue, pink, purple, and red cereal grains. J Agric Food Chem 54:4696–4704
2. Anon (1969) International Rice Research Institute, Los Banos, Laguna, Philippines 1970, p 27
3. Anon (1995) Standard for rice, Codex Standard 198–1995. Codex Alimentarius, International Food Standards, WHO, Food and Agriculture Organisation of the United Nations
4. Anon (1999) Rice grader–specification (Second Revision) ICS 67.060; 53.1000 BIS 1999, Bureau of Indian Standards, Manak Bhavan, 9 Bahadur Shah Zafar Marg, New Delhi 110002
5. Anon (2009) United States Standards for brown rice for processing. Federal Food, Drug, and Cosmetic Act Effective 27 Nov 2009, 42 FR 40869, 12 Aug 1977; 42 FR 64356, 23 Dec 1977