1. Doguchi, Y., Matsumiya, K., Takahashi, Y., Yukita, W., Ashida T., and Matsumura, Y. (2015). Effect of emulsifier addition on the deterioration of white sauce by freezing. J. Jpn. Soc. Food Sci. Technol. (Nippon Shokuhin Kagaku Kogaku Kaishi), 62, 328-334 (in Japanese).
2. Hibi, Y. (1993). Effect of addition of oil on the changes of physical property of cooked rice. Journal of Home Economics of Japan (Kaseigaku Zassi), 44, 471-476 (in Japanese).
3. Huang, Z., Suzuki, K., and Ikemoto, A. (2015). Evaluation of safety and quality of rapeseed oil made in China and Japan. Memoirs of the Faculty of Education and Human Studies Akita University (Natural science), 70, 99-110 (in Japanese)
4. Iwamori, D. and Murayama, A. (2009). Pasta with rice flour. Journal of Cookery Science of Japan (Nippon Chouri Kagaku Kaishi), 42, 144-146 (in Japanese).
5. Juliano B.O. (1971). A simplified assay for milled-rice amylose. Cereal Science Today, 16, 334-340 (in Japanese).