Polishing/Brewing Properties of Sake Rice <i>Koshitanrei</i> for High-Quality Sake Brewing-Reference-Cited by-同舟云学术

Polishing/Brewing Properties of Sake Rice Koshitanrei for High-Quality Sake Brewing

Published:2015 Issue:3 Volume:110 Page:120-125
ISSN:0914-7314
Container-title:JOURNAL OF THE BREWING SOCIETY OF JAPAN
language:en
Short-container-title:J.Brew.Soc

Author:

ANZAWA Yoshihiko¹,NABEKURA Yoshihito²,YAMASHITA Susumu³,HIRATA Dai¹⁴,WATANABE Ken-ichi²

Affiliation:

1. Asahi Sake Brewing Co., Ltd.

2. Niigata Prefectural Sake Research Institute

3. Niigata Sake Brewers Association

4. Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University

Publisher

Brewing Society of Japan

Link

https://www.jstage.jst.go.jp/article/jbrewsocjapan/110/3/110_120/_pdf

Reference6 articles.

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1. Iodine Absorption Scanning Analysis of the Digestibility and Gelatinization Properties of Koshitanrei Rice Cultivar for Sake Brewing;Food Science and Technology Research;2019