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Quality Changes During Storage of Sangyod Muang Phatthalung Rice
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Amonrat Thanonkaew, Uraiwan Thonggamkaew, Ratrada Sompong, Nattawan Chadakarn
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Ĝ¦³—´Á—¸ ¥ª„´ oµªš¸ÉŤnŸnµœ„µ¦Á„ȝ¦´„¬µ
1 Ÿ«.—¦. ®œnª¥ª·‹´¥°µ®µ¦šo°Š™·Éœ£µ‡Ä˜o µ µª·š¥µ«µ˜¦r¨³Áš‡ÃœÃ¨¥¸ °µ®µ¦
‡–³Áš‡ÃœÃ¨¥¸ ¨³„µ¦¡´•œµ»¤œ ¤®µª·š¥µ¨´¥š´„¬·– ¡´š¨»Š 93110
Assis.Prof.Dr., Research Unit of Local Southern Thai Food, Department of Food Science and Technology , Faculty of Technology
and Community Development, Thaksin University, Phattalung, 93110
* Corresponding author : Ú¦«´¡šr/Ú¦µ¦ 0 7460 9600 ˜n° 3306 E-mail :tamonrat@hotmail.com
2 °µ‹µ¦¥r µ µÁš‡ÃœÃ¨¥¸„µ¦Á„¬˜¦ ‡–³Áš‡ÃœÃ¨¥¸Â¨³„µ¦¡´•œµ»¤œ ¤®µª·š¥µ¨´¥š´„¬·– ¡´š¨»Š 93110
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