Kunyanee, K. and Sungin, P. (2020) “The Effect of Gur Gum on the Qualities of Gluten Free Crispy Waffle from Sweet Purple Potato Flour”, Dusit Thani College Journal, 13(1), pp. 315–329. available at: https://so01.tci-thaijo.org/index.php/journaldtc/article/view/241023 (accessed: 14 October 2026).