Varietal Differences in Endosperm Structure Related to High-degree Polishing Properties of "Hattan Varieties" of Rice Suitable for Brewing Original Hiroshima Sake

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概要

• 論文の詳細を見る
• 2008-10-01

著者

• Tsuchiya Takao

  Hiroshima Agricultural Extension Center

• Tamaki Masahiko

  Faculty Of Agriculture Meiji University

• Kihara Rie

  School Of Bioresources Hiroshima Prefectural University

関連論文

• Growth and Quality of Radish Sprouts Cultivated in Electrolyzed Acid and Alkaline Solutions
• Hardness Distribution and Endosperm Structure on Polishing Characteristics of Brewer's Rice Kernels(Crop Morphology)
• Difference in the Physical Properties of White-Core and Non-White-Core Kernels of the Rice Varieties for Sake Brewing is Unrelated to Starch Properties(Post Harvest Physiology)
• Properties of Starch and Protein of "Hattan-Type Varieties" of Rice Suitable for Brewing Original Hiroshima Sake(Post Harvest Physiology)
• Varietal Difference of Polishing Characteristics and Suitability for Sake Brewing in "Hattan-Type Varieties" of Rice Suitable for Brewing Original Hiroshima Sake(Post Harvest Physiology)
• Varietal Differences in Endosperm Structure Related to High-degree Polishing Properties of "Hattan Varieties" of Rice Suitable for Brewing Original Hiroshima Sake(Post Harvest Physiology)
• Relationship between the Starch Properties of White-Core Tissue and Polishing Characteristics in Brewers' Rice Kernels
• Effect of Air Ion Supply on Quality of Lettuce during Storage
• Varietal Differences in Endosperm Structure Related to High-degree Polishing Properties of "Hattan Varieties" of Rice Suitable for Brewing Original Hiroshima Sake

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