1. Mohamed Yahya, K. (2006). Studies on tissue culture system for the production of food colours from Beta Vulgaris L, Doctoral dissertation, University of Mysore.
2. Delgado-Vargas, F., Jiménez, A. R., & Paredes-López, O. (2000). Natural pigments: Carotenoids, anthocyanins, and betalains—Characteristics, biosynthesis, processing, and stability. Critical Reviews in Food Science and Nutrition, 40(3), 173–289.
3. Pavokovic, D., & Krsnik-Rasol, M. (2011). Complex biochemistry and biotechnological production of betalains. Food Technology and Biotechnology, 49(2), 145.
4. Davies, K. (Ed.). (2009). Annual plant reviews, plant pigments and their manipulation (Vol. 14). Oxford/Boca Raton: Blackwell Publishing/CRC Press, Boca Raton.
5. Khan, M. I., & Giridhar, P. (2015). Plant betalains: Chemistry and biochemistry. Phytochemistry, 117, 267–295.