Influence of Rice Proteins on Eating Quality of Cooked Rice and on Aroma and Flavor of Sake-Reference-Cited by-同舟云学术

Influence of Rice Proteins on Eating Quality of Cooked Rice and on Aroma and Flavor of Sake

Author:

Furukawa Sachiko¹²,Tanaka Kunisuke³⁴,Masumura Takehiro³⁵,Ogihara Yasunari³⁵,Kiyokawa Yoshifumi¹,Wakai Yoshinori¹

Affiliation:

1. Kizakura Sake Brewing Co. Ltd., 223 Shioyamachi, Fushimi-ku, Kyoto 612-8046, Japan.

2. Corresponding author. Phone: +81-75-611-4101. Fax: +81-75-622-3510. E-mail: furukawa@kzkappa.co.jp

3. Laboratory of Genetic Engineering, Faculty of Agriculture, Kyoto Prefectural University, Shimogamo, Kyoto 606-8522, Japan.

4. Phytoculture Co. Ltd., 5-18-14 Sekime, Jyoto-ku, Osaka 536-0008, Japan.

5. Division of Basic Research, Kyoto Prefectural Institute of Agricultural Biotechnology, 74 Seika, Kyoto 619-0244, Japan.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference8 articles.

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