1. On the rice harvested in Hokkaido;Akai;Journal of the Brewing Society of Japan,1963
2. On the relation between the degree of rice steaming and its enzymatic decomposition;Akiyama;Journal of the Brewing Society of Japan,1958
3. Effects of steaming time on the amount of water con- densed on the surface of rice grains;Akiyama;Journal of the Brewing Society of Japan,1963
4. Polishing properties of white-core and non- white-core grains fractionated from the same variety of rice;Aramaki;Seibutsukogaku,1995
5. Brewing of Chinese rice wine from rice roasted using superheated steam;Chen;Journal of the Institute of Brewing,2012