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S. Wongpornchai. “Identification and quantitation of the rice aroma compound, 2-acetyl-1-pyrroline, in bread flowers (Vallaris glabra Ktze)”. J. Agric. Food Chem.51 (2): 457–462. doi:10.1021/jf025856x. PMID12517110.
Sugiyama, M; Tang, A C; Wakaki, Y; Koyama, W (2003). “Glycemic index of single and mixed meal foods among common Japanese foods with white rice as a reference food”. European Journal of Clinical Nutrition57 (6): 743–52. doi:10.1038/sj.ejcn.1601606. PMID12792658.