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Publications by Katsuhiko TANI

Making of Sake Using Puffed Low Polished Rice.

JOURNAL OF THE SOCIETY OF BREWING,JAPAN
1987English

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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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Sake Making by Local Rice

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Sake Making Uncooked Rice Polish

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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
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Structural Characteristics of Rice Starch and Sake Making Properties

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Characteristics of Low-Amylose Rice Cultivars for Sake Brewing

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Relationship Between Sake Making Properties of Rice Grains and Meteorological Data

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[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

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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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