| # | Document title | Authors | Year | Source | Cited by |
| 1 | Optimization of extrusion conditions for functional ready-to-eat breakfast cereal | Charunuch C., Limsangouan N., Prasert W., Butsuwan P. | 2011 | Food Science and Technology Research
17(5),pp. 415-422 | 19 |
| 2 | 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) | 6 |
| 3 | Nutritional composition, in vitro starch digestibility and estimated glycemic index of three varieties of ‘Kluai Namwa’ banana (Musa sapientum L.) and its products | Vatanasuchart N., Butsuwan P., Narasri W. | 2015 | Maejo International Journal of Science and Technology
9(2),pp. 265-277 | 5 |
| 4 | Evaluating Microbiological Safety, Sensory Quality, and Packaging for Online Market Success of Roasted Pickled Fish Powder | Aussanasuwannakul A., Butsuwan P. | 2024 | Foods
13(6) | 0 |