Budiarto, H. 1991. Stabilitas Antosianin dalam Minuman Berkarbonat. Jurusan Teknologi Pertanian. IPB. Bogor.
Downhan, A and Collins, P.2000. Colouring Our Food in The Lart and Next Millenium. International Journal of Food Science and Technology. Vol. 35 : 5 -- 22. Blackwell Science Ltd. London.
Eskin, N.A.M. 1990. Plant Pigments, Flavors and Textures. Academic Press. New York.
Furuta, S., I. Suda, Y. Nishiba and O. Yamakawa. 1998. High Tert- Butyvars with Radical Scavenging Activities of Sweet Potato Cultivars with Purple Flesh. Food Science Technology Inc. Tokyo.
Hanum, T., 2000. Ekstraksi dan Stabilitas Zat Pewarna Alam dari Katul Beras Ketan Hitam (Oryza sativa glutinosa). Bul. Teknol. Dan Industri Pangan, Vol. XI, No.1. Jurusan Teknologi Hasil Pertanian Fakultas Pertanian Universitas Lampung. Bandar Lampung.
Hayley's. 2001. Condensed Chemical Dictionary. 14 th edition. Revised by Richard J. Lewis, Sr. John Wiley & Sonc, Inc.
Hendry, and J.D.Hougtoa. 1996. Natural Food Colorant. Chapman anad Hall. New York.
Jenie, dkk. 1994. Pemanfaatan Ampas Tahu, Ongkok dan Dedak Untuk Produksi Pigmen Merah oleh Monascus purpureus. Buletin Teknologi dan Industri Pangan: 22-24.
Lee,H.S and Walker.1991. Anthocyanin Pigments in The Skin of Lyches Fruit. Journal of Food Science.
Scheflan, L. and F.J.Morris. 1953. The Handbook of Solvent. D. Van Norstrand Company Ltd. Canada.
Shi et al. 1992. Stability of Anthocyanins from Tradescania pallida. Journal of Foods Science 57 (3): 758 -- 771.Â
