Soraya Ketjarut, Thongchai Suwonsichon, and Rungnaphar Pongsawatmanit. “Rheological Properties of Wheat Flour-based Batter Containing Tapioca Starch”. Agriculture and Natural Resources 44, no. 1 (February 28, 2010): 116–122. accessed October 9, 2026. https://li01.tci-thaijo.org/index.php/anres/article/view/244887.