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Publications by Ryoko KANDA
Pasting and Gelatinization Properties of Endosperm-Mutant Rice Grains Having a White Core (Shinpaku) and Analysis of Their Suitability for Sake Brewing
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Related publications
Observation of the Endosperm-Mutant Rice Grains Having a White Core (Shinpaku) and Analysis of Their Physical and Chemical Properties for Sake Brewing
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Studies on the Transparent White-Core Grains of the ^|^ldquo;Gin'nosei^|^rdquo; Rice Cultivar Which Is Suitable for Sake Brewing.
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Varietal Difference of Polishing Characteristics and Suitability for Sake Brewing in “Hattan-Type Varieties” of Rice Suitable for Brewing Original Hiroshima Sake
Plant Production Science
Agronomy
Crop Science
Evaluation of Sake Taste Brewed From Rice Suitable for Sake Brewing and Edible Rice
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Comparison of Rice Suitable for Sake Brewing With Palatable Rice by Physicochemical Analysis
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
Local Differences in the Gelatinization of Rice Starch—Studies on the Steamed Rice in Sake Brewing (Part 4)—
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Characteristics of a Heat-Tolerant Rice Cultivar for Sake Brewing
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Characteristics of the Rice Cultivar Koiomachi for Sake Brewing
JOURNAL OF THE BREWING SOCIETY OF JAPAN
