Differences in water absorbency of polished rice and elasticity of steamed rice between large and small grains –Studies on the steamed rice in <I>sake</I> brewing (Part 3)

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Differences in water absorbency of polished rice and elasticity of steamed rice between large and small grains –Studies on the steamed rice in sake brewing (Part 3)–

Published:2010 Issue:9 Volume:105 Page:597-603
ISSN:0914-7314
Container-title:JOURNAL OF THE BREWING SOCIETY OF JAPAN
language:en
Short-container-title:J.Brew.Soc

Author:

KOURA Jiro¹,TAMAKI Masahiko²,ARAMAKI Isao³,ITANI Tomio⁴

Affiliation:

1. Hiroshima Prefectural Technology Research Institute Food Technology Research Center

2. Meiji University

3. National Research Institute of Brewing

4. Prefectural University of Hiroshima

Publisher

Brewing Society of Japan

Link

https://www.jstage.jst.go.jp/article/jbrewsocjapan/105/9/105_597/_pdf

Reference9 articles.

1. 1) 古浦二郎, 玉置雅彦, 荒巻功, 猪谷富雄: 醸協, 105, 539–545(2010)

2. 2) 伊藤清: 醸協, 87, 497–502(1992)

3. 3) 安藤孝雄, 市川邦介: 醸協, 52, 46–57(1974)

4. 4) 柳内敏晴, 山本拡美, 宮崎紀子, 長野知子, 若井芳則: 生物工学, 74, 97–103(1996)

5. 5) 荒巻功, 小川清, 山本幸治, 鈴木潤一, 管野正彦, 木崎康造, 岡崎直人: 生物工学, 73, 381–386(1995)

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1. Growth behavior and kinetics of austenite grain in low-carbon high-strength steel with copper;Materials Research Express;2021-09-01

2. Rice used for Japanese sake making;Bioscience, Biotechnology, and Biochemistry;2019-08-03

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