[2] B. O. Juliano, D. B. Bechtel; “The rice grain and its gross composition”. In: Rice: Chemistry and Technology, 2nd ed. B. O. Juliano, ed. Am. Assoc. Cereal Chem., St. Paul, MN, 1985, pp. 17-57.
[3] B. M. Kennedy, M. Schelstraete; Chemical, Physical, and Nutritional Properties of High-Protein Flours and Residual Kernel from the Over milling of Uncoated Milled Rice. II. Amino Acid composition and Biological Evaluation of the protein. Cereal Chem., 51, 448-457 (1974) .
[4] National Research Council (NRC) ; “Nutrient requirements of swine”, 10th revised, National Academy Press, Washington D.C., USA, 1998, p.252
[5] 森本宏, 吉田実, 大山嘉信; “飼料学改訂第2版”, 養賢堂, 1985, pp. 152-156.