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„µ¦ÄožjŠ oµª„¨o°Š´ Š r®¥—ÄœŸ¨·˜£´–”rœ¤‹¸œÂ¨³ œ¤‡¦„
The Application of Sangyod Brown Rice Flour
in Kanom-jeen and Kanom-crok Product
Áµªœ·˜¥r °» 1* »ª¦¦–¸ ¡¦®¤«· ¦·2 ¡´¦¸ ®¨»nŠ®¤nµœ2
¤¦´„¬r ¡´œ›rŸ¨3 »Á¡È —oªŠš°Š4 ¨³ž¦·µ š´Áš¸É¥Š5
Saowanit Chobbun1* Suwanee Promsiri 2, Patcharee Lungmann2, Somrak Panphon3,
Supen Deuthong4, and Parinya Thubthaing5
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‡ÎµÎµ‡´ : žj Š oµª„¨o°Š´Š r®¥— oµª„¨o°Š oµª´Š r®¥— œ¤‹¸œ œ¤‡¦„
1. °µ‹µ¦¥r ަ„¦¤ª·µ¸ ªª·š¥µÂ¨³¸ªª· š¥µž¦³¥»„˜r ‡–³ª·š¥µ«µ˜¦r¨³Áš‡ÃœÃ¨¥¸ ¤®µª·š¥µ¨´¥¦µ£´’Š ¨µ 90000
Program of Applied Biology, Faculty of Science and Technology, Songkhla Rajabhat University, Songkhla, 90000
*Corresponding author : Ú¦«´¡šr 0 7433 6949 ˜n° 214 E-mail :chsaowanit@yahoo.com
2 °µ‹µ¦¥r —¦. ަ„¦¤ª·µ¸ªª· š¥µÂ¨³¸ªª· š¥µž¦³¥»„˜r ‡–³ª·š¥µ«µ˜¦r¨³Áš‡ÃœÃ¨¥¸ ¤®µª· š¥µ¨´¥¦µ£´’Š ¨µ 90000
Dr., Program of Applied Biology, Faculty of Science and Technology, Songkhla Rajabhat University, Songkhla, 90000
3°µ‹µ¦¥r —¦. ‡–³ª· š¥µ«µ˜¦r¨³Áš‡ÃœÃ¨¥¸ ¤®µª·š¥µ¨´¥Š ¨µœ‡¦· œš¦r ª·š¥µÁ ˜ž{˜˜µœ¸ 94000
Dr, Program of Applied Biology, Faculty of Science and Technology, Prince of Songkhla University, Pattani Campus, 94000
4°µ‹µ¦¥r ަ„¦¤ª·µª· š¥µ«µ˜¦r„µ¦°µ®µ¦ ‡–³Áš‡ÃœÃ¨¥¸„µ¦Á„¬˜¦ ¤®µª·š¥µ¨´¥¦µ£´’Š ¨µ 90000
Program of Food Science and Technology, Faculty of Agricultural Technology, Songkhla Rajabhat University, Songkhla, 90000
5 œ´„ª·š¥µ«µ˜¦r ަ„¦¤ª·µ¸ªª· š¥µÂ¨³¸ªª· š¥µž¦³¥»„˜r ‡–³ª·š¥µ«µ˜¦r¨³Áš‡ÃœÃ¨¥¸ ¤®µª· š¥µ¨´¥¦µ£´ ’Š ¨µ 90000
Scientist, Program of Applied Biology, Faculty of Science and Technology , Songkhla Rajabhat University, Songkhla, 90000