1. R. W. Caldwell, “Processed Plant Protein Foodstuffs,” ed. by A. M. Altschul, Academic Press, Inc., New York, N. Y., 1958, pp. 535~556.
2. R. J. Block, “The PAG Conpendium,” Vol. C2, ed. By M. Y. Sachs, Worldmark Press, Ltd., New York, N. Y., 1975, pp. C1539~C1579.
3. Protein Advisory Group of the United Nations System, PAG Guideline No. 14 (1972).
4. N. Nishimura, T. Anzai, K. Okubo and K. Shibasaki, Abstracts of Papers, Annual Meeting of the Agricultural Chemical Society of Japan, Sapporo, July, 1975, p. 429.
5. A. Niederwieser, “Methods in Enzymology,” Vol. XXV, ed. C. H. Hirs and S. N. Timasheff, Academic Press, New York and London, 1972, pp. 80~88.