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Kurien, P. P. and Radhakrishnamurthy, R. and Desikachar, H. S. R. and Subrahmanyan, V. (1964) Effect of parboiling on the swelling quality of rice. Cereal Chemistry, 41. pp. 16-22.

Raghavendra Rao, S. N. and Desikachar, H. S. R. (1964) Note on the comparative swelling characteristics of polished and unpolished wheat and rice during cooking. Cereal Chemistry, 41 (4). pp. 316-319.