Kanokbodeevanit, P., and P. Ritthiruangdej. “EFFECT OF MANGO PUREE ON THE RHEOLOGY OF BATTER AND QUALITIES OF CRISPY WAFFLE”. 2022. Srinakharinwirot University Journal of Sciences and Technology, vol. 13, no. 25, January-June, June 2021, pp. 75-85, https://ph02.tci-thaijo.org/index.php/swujournal/article/view/246639.