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Publications by Hidetaka TOKAIRIN

Practical Test for Sake Making by the Use of Saccharified Rice Flour Solution

JOURNAL OF THE BREWING SOCIETY OF JAPAN
1990English

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Making of Sake Using Puffed Low Polished Rice.

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Comparison of Rice Suitable for Sake Brewing With Palatable Rice by Physicochemical Analysis

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Effect of Mineral Salts on Sake Making. (Part 3). Effect of Minerals on Rice Digestion at Sake Brewing With Puffed Brown Rice.

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