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1. Nionelli et al., Foods, 2016. https://pubmed.ncbi.nlm.nih.gov/28231160/

2. Hammes et al., Microbiology of Fermented Foods, 1998.

https://link.springer.com/chapter/10.1007/978-1-4613-0309-1_8

3. Chavan et al., Compr. Rev. Food. Sci. Food Saf., 2011.

https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/j.1541-4337.2011.00148.x

4. Ostman et al., J. Cereal, 2002. https://www.researchgate.net/publication/222652448

5. Lopez et al., Food Microbiology: Nutritional Perspective, 2001.
https://sites.evergreen.edu/townhalls/wp-content/uploads/sites/28/2015/02/Food-Microbi
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6. Arora et al., Trends in Food Sci. Tech., 2021.
https://www.sciencedirect.com/science/article/pii/S0924224420307202

7. Complete Protein Combinations Chart.
https://www.justchartit.com/complete-protein-combinations-chart/

8. Da Costa Borges et al., Food Bioscience, 2021.
https://www.sciencedirect.com/science/article/abs/pii/S2212429221004193

9. Journal of Aquaculture Science. https://e-journal.unair.ac.id/JoAS