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Experimental sake brewing with a high-yielding rice variety



Experimental sake brewing with a high-yielding rice variety



Research Report, Nagano State Laboratory of Food Technology (13): 134-139



Shinanosakigake had larger grains than Todorokiwase and Biyamanishiki but a lower yield of 70% polished rice. It had lower water absorption and lower sugar content but higher protein, K and Fe contents.

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Accession: 001364282

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