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References
- 1 2 Henkel, Terry W. (2005-03-01). "Parakari, an indigenous fermented beverage using amylolytic Rhizopus in Guyana". Mycologia. 97 (1): 1–11. doi:10.1080/15572536.2006.11832833. ISSN 0027-5514. PMID 16389951. S2CID 218588548.
- 1 2 Daly, Lewis (2019). "The Nature of Sweetness: An Indigenous Fermentation Complex in Amazonian Guyana". In Hockings, Kimberley J.; Dunbar, Robin (eds.). Alcohol and Humans: A Long and Social History. Oxford University Press. pp. 130–146. doi:10.1093/oso/9780198842460.003.0009. ISBN 978-0-19-884246-0.
- ↑ "People Ferment The Darndest Things: Indigenous Alcoholic Treats". www.mentalfloss.com. 2007-10-17. Retrieved 2020-12-06.
- ↑ Mayorga, Gabriela Alejandra CHACÓN; Palma, Gabriela Beatriz ARIAS; Sandoval-Cañas, Gustavo José; Ordoñez-Araque, Roberto Hugo; Mayorga, Gabriela Alejandra CHACÓN; Palma, Gabriela Beatriz ARIAS; Sandoval-Cañas, Gustavo José; Ordoñez-Araque, Roberto Hugo (2020-10-19). "Ancestral fermented indigenous beverages from South America made from cassava (Manihot esculenta)". Food Science and Technology. 41 (AHEAD): 360–367. doi: 10.1590/fst.15220 . ISSN 0101-2061.
- ↑ GuyaneseBank (2020-05-07). "4 of the Most Delicious Guyanese Amerindian Dishes". Guyanese Bank. Retrieved 2020-12-06.