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Publications by Takemi NAKATA
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
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Evaluation of Sake Taste Brewed From Rice Suitable for Sake Brewing and Edible Rice
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Difference in Characteristics of the Rice for Sake Brewing Due to Farmers Studies on the Rice for Sake Brewing (Part 2)
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Characteristics of a Heat-Tolerant Rice Cultivar for Sake Brewing
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Observation of the Endosperm-Mutant Rice Grains Having a White Core (Shinpaku) and Analysis of Their Physical and Chemical Properties for Sake Brewing
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Comparison of Rice Suitable for Sake Brewing With Palatable Rice by Physicochemical Analysis
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Pasting and Gelatinization Properties of Endosperm-Mutant Rice Grains Having a White Core (Shinpaku) and Analysis of Their Suitability for Sake Brewing
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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
