Improvement in quality of sake brewed from low-glutelin rice for sake brewing

Seibutsu-kogaku Kaishi

Volumn 82, Issue 3, 2004, Pages 83-92

  Furukawa, Sachiko ^a   Mizuma, Tomochika ^a   Kiyokawa, Yoshifumi ^a   Iida, Shuichi ^b   Matsushita, Kei ^b   Maeda, Hideo ^b   Sunohara, Yoshihiro ^b   Wakai, Yoshinori ^a  

^a Kizakura Sake Brewing Co Ltd   (Japan)

^b NATIONAL AGRICULTURAL RESEARCH CENTER FOR WESTERN REGION   (Japan)

Author keywords

Commercial enzyme; Dissolution of protein; Low glutelin rice; Protein composition; Sake brewing

Indexed keywords

EID: 1942454872     PISSN: 09193758     EISSN: 24358630     Source Type: Journal    
DOI: None     Document Type: Article

References (18)

1. Furukawa, S., Mizuma, T., Kiyokawa, Y., Masumura, T., Tanaka, K., and Wakai, Y.: J. Biosci. Bioeng., 96, 467-473 (2003).