1. Approved Methods,1976
2. Factors affecting the quality of cooked and canned spaghetti and the interactions of glutenins and gliadins with 7S and 11S soy proteins;Adams,1978
3. Acrylamide gel electrophoresis of/β-lactoglobulins stored in solution at pH 8.7;Akroyd;Nature,1965
4. Affinity Chromatography: Principles and Methods,1979
5. Preparation of an improved skim milk replacement powder;Campbell,1979