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Publications by Masafumi FURUKAWA

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
1987English

Related publications

Making of Sake Using Puffed Low Polished Rice.

JOURNAL OF THE SOCIETY OF BREWING,JAPAN
1987English

Difference in Characteristics of the Rice for Sake Brewing Due to Farmers Studies on the Rice for Sake Brewing (Part 2)

JOURNAL OF THE BREWING SOCIETY OF JAPAN
1989English

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
1986English

Evaluation of Sake Taste Brewed From Rice Suitable for Sake Brewing and Edible Rice

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2015English

Characteristics of the Rice Cultivar Yumesansui for Sake Brewing (Part I)

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2004English

Sake Making by Local Rice

JOURNAL OF THE BREWING SOCIETY OF JAPAN
1999English

Sake Making Uncooked Rice Polish

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2001English

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

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2014English

Characteristics of the Rice Cultivar Koiomachi for Sake Brewing

JOURNAL OF THE BREWING SOCIETY OF JAPAN
2000English

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