1. [13] Catalase in vitro Methods in Enzymology;Aebi,1984
2. Laboratory studdies: Types and principles Principles of sensory evaluation of food;Amerine,1965
3. Nutritional, sensory and biological study of biscuits fortified with red beet roots;Amnah;Life Science Journal,2013
4. Betalain estimation and callus induction in different explants of Bougainvillea Spp;Anand;Indian Journal of Agricultural Sciences,2016
5. AOAC (1990). Official methods of analysis of the association official analytical chemist. Volume 1. 15th ed. Washington, DC. Retrieved from.