1. A gel consistency test for eating quality of rice;Cagampang;J. Sci. Food Agr.,1973
2. Palatability evaluation of cooked milled rice by physicochemical measurement;Endo;Rep. Nat. Food Res. Inst.,1976
3. Physicochemical properties of brown rice from Oryza species and hybrids;Ignacio;J. Agr. Food Chem.,1968
4. A simplified assay for milled rice amylose;Juliano;Cereal Sci. Today,1971
5. A simplified assay for milled rice amylose;Juliano;Cereal Sci. Today,1971