1. The Addition of Durian (DuriozibethinusMurr) Seed Starch on Chemical Qualities and Organoleptic Properties of Chicken Meatballs
2. A. Colas, “Defining flour quality according to use,” B. Godon C. Williem, nPrimary Cereal Processing. VCR, USA. 452–157 (1994)
3. Suami, “Pemanfaatan tepung sorgum untuk produk olahan,” J. Litbang Pertan. 23(4) 145–151, (2004)
4. S. Batu, “Pengaruh penggunaan tepung sorgum (Shorgum bicolor L. Moench) sebagai pengganti Tepung tapioka terhadap kandungan nutrisi bakso sapi,” (Thesis Universitas Nusa Cendana Kupang) (2018)
5. Genetic variability among sorghum accessions for seed starch and stalk total sugar content