1. Baldi,G., Fossati,G. and Fantone,G.C. 1976. Sottoprodotti della laborazione del riso. II. Frazoni proteiche e composizione amminoacidica. II Riso, 25 /4, 347.
2. Barber,S. and Benedito De Barber,C. 1977. Basic and applied research needs for optimizing rice bran utilization as food and feed. In:Proc. of the Rice By-products Util. Int. Conf., 1974. Valencia, Spain. Vol. IV, pg. 1–99. S.Barber and E.Tortosa (Editors). Inst. Agric. Chem. and Food Technol., Valencia, Spain.
3. Barber,S. and Benedito de Barber, C. 1980. Rice bran: chemistry andtechnology. Chapter 24 in Rice: Production and Uti 1 ization. B.S.Luh, editor. Pub. by Avi Pub. Co., Inc, Westport, Conn., USA.
4. Barber,S., Camacho,J.M., Cerni,R., Tortosa,E. and Primo, E. 1977. Process for the stabilization of rice bran. I. Basic research studies. In: Proc. of the Rice By-products Util. Int. Conf., 1974, Valencia, Spain. Vol. II, pg. 49–62. S.Barber and E.Tortosa (Editors). Inst. Agric. Chem. and Food Technol., Valencia, Spain.
5. Barber,S., Benedito de Barber,C. and Tortosa,E. 1981. Theory and practice of rice by-products utilization. In: Cereals, a renewable resource. Pg. 471 – 488. Y.Pomeranz and L.Munck, editors. Pub. by The American Association of Cereal Chemists. St.Paul, Minn., USA.