Ellen Silva Lago, Eleni Gomes, Roberto da Silva 2006, 'Produção de geléia de jambolão (Syzygium cumini Lamarck): processamento, parâmetrosfísico - químicos e avaliação sensorial Production of jambolan (Syzygium cumini Lamarck)jelly: processing, physical-chemical properties and sensory evaluation', Food Science and Technologyhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612006000400021. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)

Ellen Silva Lago-Vanzela, Ginaldo Vieira dos Santos, Fernanda Arcaro de Lima, EleniGomes, Roberto da Silva 2011, 'Physical-chemical, caloric and sensory characterization of light jambolan (Syzygiumcumini Lamarck) jelly', Food Science and Technologyhttp://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300018&lng=en&tlng=en. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)