1. The rice grain and its gross composition;Champagne,2004
2. Correcting head rice yield for surface lipid content (degree of milling) variation;Cooper;Cereal Chemistry,2007
3. Energy conservation in domestic rice cooking;Das;Journal of Food Engineering,2006
4. Effect of degree of milling on water absorption of rice during cooking;Desikachar;Journal of Food Science and Technology,1965
5. The formation of cracks in rice during wetting and its effect on the cooking characteristics of the cereal;Desikachar;Cereal Chemistry,1961