| # | Document title | Authors | Year | Source | Cited by |
| 1 | Effect of the Addition of Soybean Residue (Okara) on the Physicochemical, Tribological, Instrumental, and Sensory Texture Properties of Extruded Snacks | Aussanasuwannakul A., Teangpook C., Treesuwan W., Puntaburt K., Butsuwan P. | 2022 | Foods
11(19) | 13 |
| 2 | Rheological, tribological, and sensory analysis of coconut-oil-modified coconut milk kefir | Aussanasuwannakul A., Puntaburt K., Treesuwan W. | 2020 | Current Research in Nutrition and Food Science
8(2),pp. 496-503 | 10 |
| 3 | Enhancing Gluten-Free Crispy Waffles with Soybean Residue (Okara) Flour: Rheological, Nutritional, and Sensory Impacts | Aussanasuwannakul A., Puntaburt K., Pantoa T. | 2024 | Foods
13(18) | 0 |