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Agricultural and Biological Chemistry Volume 52, 1988 - Issue 12
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Article

Effect of Processing on the Pore Size Distribution and Digestibility of Rice Grain

Kiyoshi ItoNational Research Institute of Brewing, 2-6-30, Takinogawa, Kita-ku, Tokyo114, Japan
,
Kazushi YoshidaNational Research Institute of Brewing, 2-6-30, Takinogawa, Kita-ku, Tokyo114, Japan
,
Naoto OkazakiNational Research Institute of Brewing, 2-6-30, Takinogawa, Kita-ku, Tokyo114, Japan
&
Shinya KobayashiNational Research Institute of Brewing, 2-6-30, Takinogawa, Kita-ku, Tokyo114, Japan
Pages 3001-3007 | Received 27 May 1988, Published online: 09 Sep 2014

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Masaki Okuda. (2019) Rice used for Japanese sake making. Bioscience, Biotechnology, and Biochemistry 83:8, pages 1428-1441.
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Bhupinder Kaur, Viren Ranawana & Jeyakumar Henry. (2016) The Glycemic Index of Rice and Rice Products: A Review, and Table of GI Values. Critical Reviews in Food Science and Nutrition 56:2, pages 215-236.
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Articles from other publishers (2)

Syuhei KAWANE, Masaki OKUDA, Midori JOYO, Hisashi FUKUDA & Nami GOTO-YAMAMOTO. (2018) Influence of starch retrogradation in steamed rice grains on the use of material in sake making清酒醸造における米デンプンの老化が原料利用率に及ぼす影響. JOURNAL OF THE BREWING SOCIETY OF JAPAN 113:3, pages 179-190.
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Masaki OKUDA, Midori JOYO, Hisashi FUKUDA & Takako TAMAMURA. (2017) Effects of moisture and pulverizing of rice on the absorption rate of rice grains used for awamori: improvement of the absorption ratio of steamed rice by two steamings.泡盛用原料米の白米水分及び砕米化が吸水性に及ぼす影響と二度蒸しによる蒸米吸水率の向上. JOURNAL OF THE BREWING SOCIETY OF JAPAN 112:9, pages 629-640.
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