1. Kester, J. J. and Richardson, T., J. Dairy Sci., 67, 2151 (1984).
2. Feeney, R. E., Yamasaki, R. B. and Geohagan, K. F., in Modification of Proteins: Food, Nutritional and Pharmacological Aspects, Feeney, R. E. and Whitaker, J. R. (Eds), Am. Chem. Soc., Washington, DC, 1982.
3. Whitaker, J. R. and Puigserver, A. J., in Modification of Proteins: Food, Nutritional and Pharmacological Aspects, Feeney, R. E. and Whitaker, J. R. (Eds), Am. Chem. Soc., Washington, DC, 1982.
4. Shukla, T. P., in Food Protein Deterioration: Mechanisms and Functionality, Cherry, J. P. (Ed.), Am. Chem. Soc., Washington, DC, 1982.
5. Feeney, R. E. and Whitaker, J. R., New Protein Foods, Vol. 5, Academic Press, 1985.