^Christian, Elizabeth W.; Vaclavik, Vickie. Essentials of food science. New York: Kluwer Academic/Plenum Publishers. 2003: 323. ISBN 978-0-306-47363-0.
^Young, Linda; Cauvain, Stanley P. Technology of Breadmaking. Berlin: Springer. 2007: 88. ISBN 978-0-387-38563-1.
^Young, Linda; Cauvain, Stanley P. Technology of Breadmaking. Berlin: Springer. 2007: 79 [2015-10-27]. ISBN 978-0-387-38563-1. (原始内容存档于2016-05-12). The scientific name for baker's yeast is Saccharomyces cerevisiae, ...