Studies on the brewing properties of rice for high-quality sake brewing
Use this link to cite this item : https://ir.lib.hiroshima-u.ac.jp/00038517
| ID | 38517 |
| file | |
| title alternative | 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
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| language |
eng
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| nii type |
Thesis or Dissertation
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| HU type |
Doctoral Theses
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| DCMI type | text
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| format | application/pdf
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| text version | ETD
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| relation references | 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)
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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| relation references URL | https://www.jstage.jst.go.jp/article/bbb/77/10/77_130515/_article
http://www.ncbi.nlm.nih.gov/pubmed/25351334
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| grantid | 甲第6499号
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| degreeGrantor | 広島大学(Hiroshima University)
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| degreename Ja | 博士(工学)
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| degreename En | Doctor of Engineering
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| degreelevel | doctoral
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| date of granted | 2014-09-25
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| department |
Graduate School of Advanced Sciences of Matter
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