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oai:hiroshima.repo.nii.ac.jp:02004735 2025-02-20T05:57:16Z 1730444908512:1730444914647

Studies on the brewing properties of rice for high-quality sake brewing 高品質清酒醸造のための原料米の酒造適性に関する研究 安澤, 義彦 Anzawa, Yoshihiko 安澤 Anzawa 義彦 Yoshihiko open access 610 eng doctoral thesis NA https://hiroshima.repo.nii.ac.jp/records/2004735 Yoshihiko Anzawa, Yoshihito Nabekura, Kenji Satoh, Yuko Satoh, Satomi Ohno, Tsutomu Watanabe, Mitsuoki Kaneoke, Kazunori Kume, Masaki Mizunuma, Ken-ichi Watanabe, Kazuaki Katsumata, and Dai Hirata; Polishing Properties of Sake Rice Koshitanrei for High-Quality Sake Brewing.; Bioscience, Biotechnology, and Biochemistry, 77(10), 2160-2165 (2013). (doi: 10.1271/bbb.130515) Yoshihiko Anzawa, Kenji Satoh, Yuko Satoh, Satomi Ohno, Tsutomu Watanabe, Kazuaki Katsumata, Kazunori Kume, Ken-ichi Watanabe, Masaki Mizunuma, and Dai Hirata; Late-Maturing Cooking Rice Sensyuraku Has Excellent Properties, Equivalent to Sake Rice, for High-Quality Sake Brewing.; Bioscience, Biotechnology, and Biochemistry, 78(11), 1954-1962 (2014). (doi: 10.1080/09168451.2014.930329) https://www.jstage.jst.go.jp/article/bbb/77/10/77_130515/_article 25351334 甲第6499号 博士(工学) Doctor of Engineering 2014-09-25 広島大学 Hiroshima University https://hiroshima.repo.nii.ac.jp/record/2004735/files/k6499_3.pdf 928.3 KB https://hiroshima.repo.nii.ac.jp/record/2004735/files/k6499_1.pdf 207.0 KB https://hiroshima.repo.nii.ac.jp/record/2004735/files/k6499_2.pdf 207.8 KB