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Publications by Hidekazu SHIBATA
Making of Sake Using Puffed Low Polished Rice.
JOURNAL OF THE SOCIETY OF BREWING,JAPAN
Related publications
Effect of Mineral Salts on Sake Making. (Part 3). Effect of Minerals on Rice Digestion at Sake Brewing With Puffed Brown Rice.
JOURNAL OF THE SOCIETY OF BREWING,JAPAN
Sake Making by Local Rice
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Sake Making Uncooked Rice Polish
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Treatment of Rice in Sake Brewing. Part III. Moderate Agitation in Sake Brewing/Powdered Polished Rice as Raw Material.
Journal of the agricultural chemical society of Japan
Structural Characteristics of Rice Starch and Sake Making Properties
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Characteristics of Low-Amylose Rice Cultivars for Sake Brewing
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Relationship Between Sake Making Properties of Rice Grains and Meteorological Data
JOURNAL OF THE BREWING SOCIETY OF JAPAN
[Review: Special Symposium on Applied Glycoscience] Structural and Retrogradation Properties of Rice Endosperm Starch and Sake Making Properties of Rice Grain Used in Sake Production
Bulletin of Applied Glycoscience
Practical Test for Sake Making by the Use of Saccharified Rice Flour Solution
JOURNAL OF THE BREWING SOCIETY OF JAPAN
