KUNYANEE, K. . .; SUNGIN, P. . . The Effect of Gur Gum on the Qualities of Gluten Free Crispy Waffle from Sweet Purple Potato Flour. Dusit Thani College Journal, [S. l.], v. 13, n. 1, p. 315–329, 2020. Disponível em: https://so01.tci-thaijo.org/index.php/journaldtc/article/view/241023. Acesso em: 26 nov. 2022.