Kanokbodeevanit P, Ritthiruangdej P. EFFECT OF MANGO PUREE ON THE RHEOLOGY OF BATTER AND QUALITIES OF CRISPY WAFFLE. SWU J. Sci. Technol. [internet]. 2021 Jun. 30 [cited 2026 Sep. 11];13(25, January-June):75-8. available from: https://ph02.tci-thaijo.org/index.php/swujournal/article/view/246639