National Research Institute of BrewingPrediction of rice properties for sake making by meteorological data The properties of rice for sake making is empirically known to be influenced by meteorological condition

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Date: 2015-03-31 21:55:07 Starch Food and drink Polysaccharides Chemistry Carbohydrates Personal life Amylopectin Amylose Retrogradation Sake Rice Amyl		National Research Institute of BrewingPrediction of rice properties for sake making by meteorological data The properties of rice for sake making is empirically known to be influenced by meteorological condition Add to Reading List Source URL: www.nrib.go.jp Download Document from Source Website File Size: 239,10 KB Share Document on Facebook

	List of Publications A. PhD Thesis 1. Karlsson M. Starch in Processed Potatoes –Influence of Tuber Structure, Thermal Treatments and Amylose/Amylopectin Ratio. 2005, PhD thesis in Food Technology, Department of Food Te DocID: 1tZVT - View Document
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