Butsuwan P - Search Results

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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. Aussanasuwannakul A, et al. Among authors: butsuwan p. Foods. 2022 Sep 22;11(19):2967. doi: 10.3390/foods11192967. Foods. 2022. PMID: 36230041 Free PMC article.

Evaluating Microbiological Safety, Sensory Quality, and Packaging for Online Market Success of Roasted Pickled Fish Powder.

Aussanasuwannakul A, Butsuwan P. Aussanasuwannakul A, et al. Among authors: butsuwan p. Foods. 2024 Mar 12;13(6):861. doi: 10.3390/foods13060861. Foods. 2024. PMID: 38540851 Free PMC article.

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