1. Yoshizawa, K.: Rice in brewing, pp. 541–557, in: Champagne, E.T. (Ed.), Rice: Chemistry and technology, 3rd ed. AACC, Inc., St. Paul, MN (2004).
2. Purification of protein body I of rice seed and its polypeptide composition;Ogawa;Plant Cell Physiol.,1978
3. Isolation and characterization of two types of protein bodies in the rice endosperm;Tanaka;Agric. Biol. Chem.,1980
4. Treatment of rice grain and hydrolysis of protein in milled rice grain during sake making;Kizaki;J. Brew. Soc. Jpn.,1999
5. Dissolution of protein from rice used for sake brewing in sake mash;Furukawa;J. Brew. Soc. Jpn.,2000