1. L. Slade and H. Levine, A food polymer science approach to selected aspects of starch gelatinization and retrogradation, in: “Frontiers in Carbohydrate Research-1: Food Applications,” R.P. Millane, J.N. BeMiller, and R. Chandrasekaran, eds., Elsevier, London, (1989).
2. M. Glicksman (ed.), “Food Hydrocolloids,” CRC Press, Boca Raton (1983).
3. E.R. Morris, Molecular origin of hydrocolloid functionality, in: “Gums and Stabilizers for the Food Industry-3,” G.O. Phillips, D.J. Wedlock, and P.A. Williams, eds., Elsevier, New York (1986).
4. J.L. Finney, The organization and function of water in protein crystals, in: “Water: A Comprehensive Treatise,” Vol. 6, F. Franks, ed., Plenum, London (1979).
5. T.L. Blundell and L.N. Johnson, “Protein Crystallography,” Academic Press, New York (1978).