Soraya Ketjarut, Thongchai Suwonsichon, and Rungnaphar Pongsawatmanit. 2010. “Rheological Properties of Wheat Flour-Based Batter Containing Tapioca Starch”. Agriculture and Natural Resources 44 (1). Bangkok, Thailand:116-22. https://li01.tci-thaijo.org/index.php/anres/article/view/244887.