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Sowbhagya, H. B. and Sampathu, S. R. and Krishnamurthy, N. (2004) Natural colorant from marigold - chemistry and technology. Food Reviews International, 20 (1). pp. 33-50.

Srinivasan, K. and Sambaiah, K. and Chandrasekhara, N. (2004) Spices as beneficial hypolipidemic food adjuncts: a review. Food Reviews International, 20 (2). pp. 187-220.