CHAPTER 18: RICE IN BREWING
Author:
Affiliation:
1. Tokyo University of Agriculture, Tokyo, Japan
2. Kirin Beer Co. Ltd., Yokohama, Japan
Publisher
American Association of Cereal Chemists, Inc.
Link
http://aaccipublications.aaccnet.org/doi/pdf/10.1094/1891127349.018
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Analysis of protein composition in rice cultivar used for sake brewing, and their effects on nitrogen compounds in sake;Cereal Chemistry;2018-02-12
2. Comparison of the impact on the performance of small-scale mashing with different proportions of unmalted barley, Ondea Pro®, malt and rice;Journal of the Institute of Brewing;2016-04-27
3. 125thAnniversary Review: The science of the tropical cereals sorghum, maize and rice in relation to lager beer brewing;Journal of the Institute of Brewing;2013-06-17
4. Temperature during grain ripening affects the ratio of type-II/type-I protein body and starch pasting properties of rice (Oryza sativa L.);Journal of Cereal Science;2013-01
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