Norsuwan, T., and M. Thongngam. “The effect of heat-moisture treatment on the molecular changes of starch and protein in high- and low-amylose rice flours and its physicochemical properties”. Food and Applied Bioscience Journal, vol. 12, no. 2, Aug. 2024, pp. 11-30, https://li01.tci-thaijo.org/index.php/fabjournal/article/view/263525.