1. American Association of Cereal Chemists (2000a). Method 76-13. In “Approved Methods of the AACC, 10th edition,” ed. by The Association, St. Paul, MN.
2. American Association of Cereal Chemists (2000b). Method 76-31. In “Approved Methods of the AACC, 10th edition,” ed. by The Association, St. Paul, MN.
3. Arai, E. and Watanabe, M. (1994). Gelatinizability of starch as a factor affecting the quality of cooked rice. Oyo Toshitsu Kagaku, 41, 193-196.
4. Araki, E., Ikeda, T.M., Ashida, K., Takata, K., Yanaka, M., and Iida, S. (2009). Effects of rice flour properties on specific loaf volume of one-loaf bread made from rice flour with wheat vital gluten. Food Sci. Technol. Res., 15, 439-448.
5. Arisaka, M., Nakamura, K., and Yoshii, Y. (1992). Properties of rice flour prepared by different milling methods. Denpun Kagaku, 39, 155-163 (in Japanese).