1. Microwave foods: New product development;Decareau,1992
2. Microwave processing and engineering;Decareau,1986
3. The formation of cracks in rice during wetting and its effect on the cooking characteristics of the cereal;Desikachar;Cereal Chemistry,1961
4. Production and utilization of rice;Juliano,1985
5. Miscellaneous rice products;Juliano,1985