Rujukan Cupuaçu

  1. 1 2 3 Giacometti DC (1998). "Cupuaçu. In: Neglected Crops: 1492 from a Different Perspective, J.E. Hernándo Bermejo and J. León (eds.). Plant Production and Protection Series No. 26. FAO, Rome, Italy. p. 205-209." Center for New Crops & Plant Products, Purdue University, Department of Horticulture and Landscape Architecture, W. Lafayette, IN, USA. 
  2. ↑ "Cupuaçu - the taste of the Amazon - Kew". kew.org. Dicapai 28 October 2018. 
  3. ↑ Balston, Catherine; Derry, Johanna (17 April 2014). "Cupuaçu: Brazil's new alternative to chocolate". The Guardian. Dicapai 28 October 2018. 
  4. ↑ Prazeres, Isadora (2017). "Elaboration and characterization of snack bars made with ingredients from the Amazon". Acta Amazonica. 47: 103–110. 
  5. ↑ "Brazil: Biodiversity for Food and Nutrition". b4fn.org. Dicapai 28 October 2018. 
  6. ↑ Cohen, K. de O. & Jackix, M. de N. H. (2009). "Características químicas e física da gordura de cupuaçu e da manteiga de cacau" (PDF). Documentos / Embrapa Cerrados (dalam bahasa Portuguese) (269): 1–22. Selenggaraan CS1: Pelbagai nama: senarai pengarang (link) Selenggaraan CS1: Bahasa yang tidak dikenali (link)
  7. ↑ "The Uses of Cocoa and Cupuaçu Byproducts in Industry, Health, and Gastronomy - Nova Science Publishers". Nova Science Publishers. Dicapai 28 October 2018.