1. Traditional Fermented Foods in Indonesia
2. K. S. Djien, Appl. Microbiol 23, 976–978 (1972).
3. Z. Merican and Y. Quee-Lan, in Industrilization of Indigenous Fermented Foods Second Edition, edited by K. H. Steinkraus (CRC Press, Boca Roton, 2004), p. 271.
4. L. Nuraida and W. Krusong, in Fermented Foods and Beverages Series: Indigenous Fermented Foods of Southeast Asia, edited by J. D. Owens (CRC Press LLC, Boca Raton, 2015), p. 109.
5. I. Gandjar, Tapai from cassava and Cereals, 1st International Symposium and Workshop on Insight into the World of Indigenous Fermented Foods for Technology Development and Food Safety, Bangkok, 2003, (Kasetsart University, Bangkok, 2003), p. 1–10.