1. 1. Ministry of Agriculture, Forestry and Fisheries. Food self-sufficiency in Japan and other countries. See https://www.maff.go.jp/j/zyukyu/zikyu_ritu/013.html
2. 2. Sagamihara National Hospital. Report on Food Labeling in Relation to Food Allergy. (in Japanese)
3. 3. Shimosaka C, Ichikawa T, Sshimomura M. Preparation method and puffing behavior of pao de queijo with rice flour. J Cookery Sci Jpn. 2005; 38(2): 135–42.
4. 4. Iwamori H, Murayama A. Pasta with rice flour. J Cookery Sci Jpn. 2009; 42(2): 144–6. (in Japanese)
5. 5. Yoza K, Okabe M, Shima J. Present state and issues of rice powder utilization: rice bread. J Japanese Society for Food Science and Technology. 2008; 55(10): 444–54.