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Srinivasan, K. and Sambaiah, K. and Chandrasekhara, N. (1992) Loss of active principles of common spices during domestic cooking. Food Chemistry, 43 (4). 271-274, 6 ref..

Nagendra, R. and Venkat Rao, S. (1992) An improved colorimetric method for the estimation of lactulose in lactose-lactulose mixtures. Food Chemistry, 43 (5). 399-402, 7 ref..