1. The Acylation of Corn Starch, Amylose and Amylopectin
2. : In Starch: Chemistry and Technology. Vol. I, ed. by and , p. 439. Academic Press, New York (1965).
3. , , and : “Spectrophotometric determinations of amylose in high-amylose corn”. Presented at 47th annual meeting American Association of Cereal Chemists, St. Louis, Mo., May 20–24, 1962.
4. The Subfractionation of Amylose and Characterization of the Subfractions by Light Scattering1,2