↑(en) A focus on the cultural aspects of Sikkim, Jagatpati Sarkar, Bulletin of Tibetology, 1995, page 70, sur le site de The Tibetan and Himalayan Library.
↑(en) Kazuharu Mizuno et Lobsang Tenpa, Himalayan Nature and Tibetan Buddhist Culture in Arunachal Pradesh, India : A Study of Monpa, Tokyo, Springer Japan, , 196 p. (ISBN978-4-431-55492-9, lire en ligne), p. 160.
↑Erreur de référence : Balise <ref> incorrecte : aucun texte n’a été fourni pour les références nommées Guo
↑(en) Michael Buckley, Tibet, Bradt Travel Guides, 2012, 336 p., p. 24 : « Another barley derivative is chang, a milky fermented beer that is brewed on special occasions and is frequently offered to guests. Chang can also be made from rice, wheat, corn, oats or millet. Since chang is home-brewed, the alcohol strength varies wildly. »