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Siddappa, G. S. and Bhatia, B. S. and Girdhari, Lal. (1959) Effect of added ascorbic acid, amino acids and minerals on browning in Coorg orange juice and squash and model systems at ordinary and elevated temperatures. Indian Journal of Applied Chemistry, 22. pp. 199-210.

Kapur, N. S. and Bhatia, B. S. and Bhatia, D. S. and Girdhari, Lal. (1959) Studies on the non-enzymatic browning of foods. Effect of beta-carotene on glucose-glycine model systems. Indian Journal of Applied Chemistry, 22. pp. 103-106.