WASET
    B. R. Madushan and  S. B. Navaratne and  I. Wickramasinghe,  Preservation of Coconut Toddy Sediments as a Leavening Agent for Bakery Products.   journal   = {International Journal of Nutrition and Food Engineering}, [online]. World Academy of Science, Engineering and Technology.
    June 2015, vol. 102(6). 635 - 638
    [viewed 20 April 2024]. Available from: https://publications.waset.org/pdf/10001637.