Busarawan Chaiya and Rungnaphar Pongsawatmanit (2011) “Quality of Batter and Sponge Cake Prepared from Wheat-Tapioca Flour Blends”, Agriculture and Natural Resources. Bangkok, Thailand, 45(2), pp. 305–313. Available at: https://li01.tci-thaijo.org/index.php/anres/article/view/245298 (Accessed: 15 May 2024).