Author:
ARAMAKI Isao,KANDA Ryoko,KIKUNAGA Yukie,YOSHII Mika,IWATA Hiroshi,OKUDA Masaki,KOSEKI Takuya,OGAWA Masahiro,KUMAMARU Toshihiro,SATO Hikaru,HASHIZUME Katsumi
Cited by
8 articles.
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1. Rice used for Japanese sake making;Bioscience, Biotechnology, and Biochemistry;2019-08-03
2. Late-maturing cooking rice Sensyuraku has excellent properties, equivalent to sake rice, for high-quality sake brewing;Bioscience, Biotechnology, and Biochemistry;2014-11-02
3. Polishing Properties of Sake RiceKoshitanreifor High-Quality Sake Brewing;Bioscience, Biotechnology, and Biochemistry;2013-10-23
4. The Qualities of Makgeolli (Korean Rice Wine) Made with Different Rice Cultivars, Milling Degrees of Rice, and Nuruks;Journal of the Korean Society of Food Science and Nutrition;2012-12-31
5. Relationship between the Starch Properties of White-Core Tissue and Polishing Characteristics in Brewers’ Rice Kernels;Plant Production Science;2009-01