Properties of starch and protein of "Hattan-type varieties" of rice suitable for brewing original Hiroshima sake

Plant Production Science

Volumn 8, Issue 5, 2005, Pages 586-591

  Tamaki, Masahiko ^a   Kihara, Rie ^a   Okuda, Masaki ^b   Aramaki, Isao ^b   Katsuba, Zennosuke ^c   Tsuchiya, Takao ^c  

^a PREFECTURAL UNIVERSITY OF HIROSHIMA   (Japan)

^b NATIONAL RESEARCH INSTITUTE OF BREWING   (Japan)

^c Hiroshima Pref Agric Res Center   (Japan)

Author keywords

Amylose content; Gelatinization property; Hattan type varieties of rice; Pasting property; Protein body

Indexed keywords

EID: 33644825949     PISSN: 1343943X     EISSN: 13491008     Source Type: Journal    
DOI: 10.1626/pps.8.586     Document Type: Article

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