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
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| 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
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| Creator |
Anzawa Yoshihiko
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| NDC |
Agriculture [ 610 ]
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| Language |
eng
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| 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)
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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)
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[URI] https://www.jstage.jst.go.jp/article/bbb/77/10/77_130515/_article
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[PMID] 25351334
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| Dissertation Number | 甲第6499号 |
| Degree Name | |
| Date of Granted | 2014-09-25 |
| Degree Grantors |
広島大学
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