Studies on the brewing properties of rice for high-quality sake brewing

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Title ( eng )	Studies on the brewing properties of rice for high-quality sake brewing
Title ( jpn )	高品質清酒醸造のための原料米の酒造適性に関する研究
Creator	Anzawa Yoshihiko
NDC	Agriculture [ 610 ]
Language	eng
Resource Type	doctoral thesis
Publish Type	Not Applicable (or Unknown)
Access Rights	open access
Source Identifier	Yoshihiko Anzawa, Yoshihito Nabekura, Kenji Satoh, Yuko Satoh, Satomi Ohno, Tsutomu Watanabe, Mitsuoki Kaneoke, Kazunori Kume, Masaki Mizunuma, Ken-ichi Watanabe, Kazuaki Katsumata, and Dai Hirata; Polishing Properties of Sake Rice Koshitanrei for High-Quality Sake Brewing.; Bioscience, Biotechnology, and Biochemistry, 77(10), 2160-2165 (2013). (doi: 10.1271/bbb.130515) references Yoshihiko Anzawa, Kenji Satoh, Yuko Satoh, Satomi Ohno, Tsutomu Watanabe, Kazuaki Katsumata, Kazunori Kume, Ken-ichi Watanabe, Masaki Mizunuma, and Dai Hirata; Late-Maturing Cooking Rice Sensyuraku Has Excellent Properties, Equivalent to Sake Rice, for High-Quality Sake Brewing.; Bioscience, Biotechnology, and Biochemistry, 78(11), 1954-1962 (2014). (doi: 10.1080/09168451.2014.930329) references [URI] https://www.jstage.jst.go.jp/article/bbb/77/10/77_130515/_article references [PMID] 25351334 references
Dissertation Number	甲第6499号
Degree Name	Doctor of Engineering
Date of Granted	2014-09-25
Degree Grantors	広島大学