Siti Fairuz Che Othman. (2013). Incorporation of jackfruit puree and lactobacillus in Malaysian dadih. School of Industrial Technology, Universiti Sains Malaysia.
توثيق أسلوب شيكاغو (الطبعة السابعة عشر)Siti Fairuz Che Othman. Incorporation of Jackfruit Puree and Lactobacillus in Malaysian Dadih. Pulau Pinang: School of Industrial Technology, Universiti Sains Malaysia, 2013.
توثيق جمعية اللغة المعاصرة MLA (الطبعة الثامنة)Siti Fairuz Che Othman. Incorporation of Jackfruit Puree and Lactobacillus in Malaysian Dadih. School of Industrial Technology, Universiti Sains Malaysia, 2013.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.