The 236th Meeting of CSSJ
Conference information
Host: The Crop Science Society of Japan
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The effect of temperature during grain ripening on starch properties and protein compositions of ‘Yamadanishiki’, a rice cultivar for Sake brewing
*Wakako Maruyama Funatsuki, Kanae Ashida, Takuya Ogawa, Hideki Uyeyama, Etsuko Araki, Hiroyuki Fujimoto, Masaru Ikegami
Author information
Keywords:
starch property,
protein composition,
grain ripening temperature,
sake brewing property,
Yamadanishiki
Pages 104-
Details
Article 1st page
