1. Boyd, W. (1998). Ingredients update: What’s new with natural colorants? Cereal Foods World, 43, 720– 722

2. Von Elbe, J. H., & Goldman, I. L. (2000). The betalains. In G. J. Lauro, & F. J. Francis (Eds.), Natural food colorants science and technology (pp. 11–30). ‒New York: Marcel Dekker

3. Kononkov P.F., Gins V.K., Gins M.S. Amaranth culture of the XXI century. ‒M., 2001.

4. Kawashty S.A et al.,(1999). Chemosystematic studies on four Amaranthus species. Bull.Nat.Res.Cent. Vol.24, No 2.

5. Strack, D., Steglich, W., & Wray, V. (1993). Betalains. In P. M. Dey, & J. B. Harborne, Methods in plant biochemistry: Alkaloids and sulphur compounds (Vol. 8) (pp. 421–450). ‒London: Academic Press.

6. Jackman RL., Smith JI. Anthocyanins and betalains. Natural foodcolours. Chapman, London. 1996.

7. Schliemann, W., Cai, Y. Z., Degenkolb, T., Schmitdt, J., & Corke, H. (2001). Betalains of Celosia argentea. Phytochemistry, 58.

8. Yi-Zhong Caia , Mei Sunb and Harold Corkea .Characterization and application of betalain pigments from plants of the Amaranthaceae. Trends in Food Science & Technology 16 (2005) 370–376