1. Amerine MA, Panngborn RM, Roessler EB (1965) Principles of sensory evaluation of food. Academic, London, p 5
2. Anon (1995) The wealth of India: raw materials. Council of Scientific and Industrial Research, New Delhi
3. AOAC (2005) Official methods of analysis, 18th edn. Association of Official Analytical Chemists, Gaithersburg
4. APHA (1992) Methods for the microbiological estimation of foods. American Public Health Association, Washington
5. Arya SS, Natesan V, Parihar DB, Vijayraghavan PK (1979) Stability of carotenoids in dehydrated carrots. J Food Technol 14:574–586