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Late-maturing cooking rice Sensyuraku has excellent properties, equivalent to sake rice, for high-quality sake brewing.
- Published in:
- Bioscience, Biotechnology & Biochemistry, 2014, v. 78, n. 11, p. 1954, doi. 10.1080/09168451.2014.930329
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- Article
Isolation of a Non-Urea-Producing Sake Yeast Strain Carrying a Discriminable Molecular Marker.
- Published in:
- Bioscience, Biotechnology & Biochemistry, 2013, v. 77, n. 12, p. 2505, doi. 10.1271/bbb.130621
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- Publication type:
- Article
Polishing Properties of Sake Rice Koshitanrei for High-Quality Sake Brewing.
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- Bioscience, Biotechnology & Biochemistry, 2013, v. 77, n. 10, p. 2160, doi. 10.1271/bbb.130515
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- Publication type:
- Article