BUSARAWAN CHAIYA; RUNGNAPHAR PONGSAWATMANIT. Quality of Batter and Sponge Cake Prepared from Wheat-Tapioca Flour Blends. Agriculture and Natural Resources, Bangkok, Thailand, v. 45, n. 2, p. 305–313, 2011. Disponível em: https://li01.tci-thaijo.org/index.php/anres/article/view/245298. Acesso em: 14 may. 2024.