| # | Document title | Authors | Year | Source | Cited by |
| 1 | Development of instant fried noodles made from composite flour of wheat and sweet potato flours | Reungmaneepaitoon S. | 2009 | Kasetsart Journal - Natural Science
43(4),pp. 768-779 | 7 |
| 2 | Production of frozen french fry-type products from sweetpotato grown in Thailand | Reungmaneepaitoon S., Poolperm N., Jariyavattanavijit C., Teangpook C. | 2006 | Acta Horticulturae
703,pp. 247-252 | 0 |
| 3 | Development of instant noodles from high-iron rice and iron-fortified rice flour | Reungmaneepaitoon S., Sikkhamondhol C., Jariyavattanavijit C., Teangpook C. | 2008 | Songklanakarin Journal of Science and Technology
30(6),pp. 713-721 | 1 |
| 4 | Production of instant beverage of the pineapple and sweetpotato | Reungmaneepaitoon S., Yai-Eiam S. | 2008 | Acta Horticulturae
787,pp. 387-389 | 0 |
| 5 | Nutritive improvement of instant fried noodles with oat bran | Reungmaneepaitoon S., Sikkhamondhol C., Tiangpook C. | 2006 | Songklanakarin Journal of Science and Technology
28(SUPPL. 1),pp. 89-97 | 26 |
| 6 | Development of pasta products from high-iron rice and iron-fortified rice flour | Reungmaneepaitoon S., Sikkhamondhol C. | 2008 | Kasetsart Journal - Natural Science
42(2),pp. 367-375 | 1 |