1. Betschart, A., C.R. Lyon and G.O. Kohler, International Biological Programme, Food Protein Resources, Pirie, N.W., ed., Cambridge University Press, 1975, p. 79.
2. Altschul, A.M., in Processed Plant Protein Foodstuffs, Academic Press Inc., NY, 1958.
3. Horigome, T., and M. Kendatsu, Agri. Biol. Chem. 32:1093 (1968).
4. Loomis, W.D., and J. Battaile, Phytochem. 5:423 (1966).
5. Sosulaski, F.W., M.A. Sabir and S.E. Fleming, J. Fd. Sci., 38:468 (1973).