KANOKBODEEVANIT, P.; RITTHIRUANGDEJ, P. EFFECT OF MANGO PUREE ON THE RHEOLOGY OF BATTER AND QUALITIES OF CRISPY WAFFLE. Srinakharinwirot University Journal of Sciences and Technology, [S. l.], v. 13, n. 25, January-June, p. 75–85, 2021. Disponível em: https://ph02.tci-thaijo.org/index.php/swujournal/article/view/246639. Acesso em: 16 sep. 2026.