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Publications by Tomio ITANI
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
Related publications
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
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
Characteristics of the Rice Cultivar Yumesansui for Sake Brewing (Part I)
JOURNAL OF THE BREWING SOCIETY OF JAPAN
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
Characteristics of the Rice Cultivar Koiomachi for Sake Brewing
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Evaluation of Sake Taste Brewed From Rice Suitable for Sake Brewing and Edible Rice
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Studies on Sake Brewing Water. Part VIII
Journal of the agricultural chemical society of Japan
Differences in the Agricultural Characteristics and the Sake Brewing Aptitude of the Brewing Suitable Rice Between Hokkaido and Hyogo Prefecture, Japan
Japanese Journal of Crop Science
Genetics
Agronomy
Crop Science
Food Science
Studies on Sake Brewing Water. Part VII
Journal of the agricultural chemical society of Japan
