NORIHIRO TAKEI; NAOKI WATANABE; MASANORI NAKAJO. Low-Protein Rice (LPR) Product: Processing Method and Product Safety. Advances in Food Technology and Nutrition Sciences, [S. l.], v. 3, n. 1, p. 33–41, 2017. DOI: 10.17140/aftnsoj-3-142. Disponível em: https://openventio.us/index.php/AFTNS/article/view/2015. Acesso em: 14 nov. 2026.