# | 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), 2967 | 16 |
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), 2951 | 1 |