1. Merritt, N. R., J. Inst. Brewing, 73, 583 (1967).
2. Zuber, M. S., in Starch: Chemistry and Technology (edit. by Whistler, R. L., and Paschall, E. F.), 1, 47 (Academic Press, New York, 1965).
3. May, L. H., and Buttrose, M. S., Austral J. Biol. Sci., 12, 146 (1959).
4. Badenhuizen, P., in Starch: Chemistry and Technology (edit. by Whistler, R. L., and Paschall, E. F.), 1, 79 (Academic Press, New York, 1965).
5. Dvonch, W., Kramer, H. H., and Whistler, R. L., Cereal Chem., 28, 270 (1951).