Properties of Starch and Protein of “Hattan-Type Varieties” of Rice Suitable for Brewing Original Hiroshima Sake
By successive crossing using Hattan-type varieties originating from “Hattanso” as a parent, “Hattan-type varieties” of rice suitable for brewing the original Hiroshima sake have been bred. In this study, the difference in the properties of starch and protein among the Hattan-type varieties was exami...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2005-01-01
|
| Series: | Plant Production Science |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1626/pps.8.586 |