Rujukan Labnah

  1. ↑ Davidson, Alan (2014). The Oxford Companion to Food. Oxford University Press. m/s. 239. ISBN 9780191040726. It should also be noted that sheep's or goat's milk yoghurt, or strained yoghurt often called 'Greek', are more stable than plain yoghurt.
  2. ↑ Moore, JB; Horti, A; Fielding, BA (2018-08-01). "Evaluation of the nutrient content of yogurts: a comprehensive survey of yogurt products in the major UK supermarkets". BMJ Open (dalam bahasa Inggeris). 8 (8): e021387. doi:10.1136/bmjopen-2017-021387. ISSN 2044-6055. PMC 6144340. PMID 30228100.
  3. ↑ "Yogurt". The Nutrition Source, Harvard University, TH Chan School of Public Health. 2019. Dicapai pada 2019-08-06.