1. Awazuhara, M., Nakagawa, A., Yamaguchi, J., Fujiwara, T., Hayashi, H., Hatae, K., Chino, M., and Shimada, A. (2000). Distribution and characterization of enzymes causing starch degradation in rice (Oryza sativa cv. Koshihikari). J. Agric. Food Chem., 48, 245-252.
2. Iwata, H., Iwase, S., Takahama, K., Matuura, H., Itani, T., and Aramaki, I. (2001). Relationship between α-glucosidase activity and physical and chemical properties of rice. Nippon Shokuhin Kagaku Kogaku Kaishi, 48, 482-490.
3. Kasai, M., Ishiguro, K., Kyouda, H., Hamazono, T., Hatae, K., and Shimada, A. (2000). Change in the amounts of reducing sugars and free amino acids in rice during the cooking processes. Jpn. Soc. Home Econ., 51, 579-585.
4. Mabashi, Y., Miwa, Y., Ookura, T., and Kasai, M. (2010a). Role of endogenous enzymes in milled rice of various cultivars in the accumulation of chemical components in rice grains during cooking. Jpn. Soc. Cookery Sci., 43, 228-236.
5. Mabashi, Y., Ookura, T., and Kasai, M. (2007). Effects of rate of temperature increase and holding temperature during cooking on the amounts of chemical components in rice grains. Jpn. Soc. Cookery Sci., 40, 323-328.