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Publications by Tsuneo OIKAWA
Sake Making by Local Rice
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Related publications
Sake Making Uncooked Rice Polish
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Making of Sake Using Puffed Low Polished Rice.
JOURNAL OF THE SOCIETY OF BREWING,JAPAN
Structural Characteristics of Rice Starch and Sake Making Properties
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Practical Test for Sake Making by the Use of Saccharified Rice Flour Solution
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
Relationship Between Sake Making Properties of Rice Grains and Meteorological Data
JOURNAL OF THE BREWING SOCIETY OF JAPAN
[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
Bulletin of Applied Glycoscience
Comparison of Rice Suitable for Sake Brewing With Palatable Rice by Physicochemical Analysis
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
