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[1] Department of Intellectual Property. (2006).
Announcement of Department of Intellectual
Property: Subject: Registration of Geographical Indication Sanyod Muang Phatthalung
rice.
Department of intellectual property, Ministry of Commerce, Thailand.
[2] Champagne, E.T., Wood, D.F., Juliano, B.O. and Bechtel, D.B. (2004). “The rice grain and its gross
composition”, In E.T. Champagne (editor).
Rice,
77-107. St. Paul: American Association of
Cereal Chemistry.
[3] Nystrom, L., T. Achrenius, A.M. Lampi, R.A. Moreau and V. Piironen. (2007). A comparison of the
antioxidant properties of sterylferulates with tocopherol at high temperatures.
Food
Chemistry.
101, 947-954.
[4] AOAC. (2000).
Official Methods of Analyzed of the Association of official Analytical Chemists.
Washington, DC: The Association of Official Analytical Chemists, Inc.
[5] Prasert, W. and Suwannaporn, P. (2009). Optimization of instant jasmine rice process and its
physicochemical properties.
Journal of Food Engineering.
95, 54-61.
[6] ÿöēõßîŤ
ĔĀâŠ
đĂĊę
÷ö ߊ
ĂúĆ
ééć đìĊę
÷Üóč
Ö üĆ
çîć üĉ
øĉ
üč
çĉ
Öø ĒúąÝćøč
üøøè ýĉ
øĉ
óøøèóø. (2547). ÖćøóĆ
çîćñúĉ
êõĆ
èæŤ
ēÝŢ
Ö
ך
ćüÖúš
ĂÜĀĂööąúĉ
Öċę
ÜÿĞ
ćđøĘ
ÝøĎ
ð.
üćøÿćøĂćĀćø
34(3), 240-246.
[7] đïâÝüøøè üćîöîêøĊ
, đìüøĆ
êîŤ
êøĊ
ĂĞ
ćîøøÙ, õĆ
ìøć Ýĉ
êÖč
ýúö Ēúąüč
çĉ
íîć ÿĉ
ÜĀŤ
ÙÜ. (2556). “Öćøýċ
ÖþćÖćøĂïĒĀš
Ü
ēÝŢ
Öך
ćüÖúš
ĂÜÜĂÖÖċę
ÜÿĞ
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ü÷đÙøČę
ĂÜĂïĒĀš
ÜĒïïúĎ
ÖÙøċę
Ü”, Ĕî
Öćøðøąßč
öüĉ
ßćÖćøÿöćÙöüĉ
ýüÖøøö
đÖþêøĒĀŠ
Üðøąđìýĕì÷øąéĆ
ïßćêĉ
ÙøĆĚ
ÜìĊę
14 ĒúąøąéĆ
ïîćîćßćêĉ
ÙøĆĚ
ÜìĊę
6 ðøąÝĞ
ćðŘ
2556
, üĆ
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1 – 4
đöþć÷î 2556 è ēøÜĒøöĀĆ
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óúćàŠ
ć ÝĆ
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