Tara, K. A., and G. S. Bains. “Effect of Cooking Rice on the Stability of Lysine and Threonine in a Model System”. The Indian Journal of Nutrition and Dietetics, vol. 8, no. 4, July 1971, pp. 186-8, https://informaticsjournals.co.in/index.php/ijnd/article/view/11338.