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JOURNAL OF THE BREWING SOCIETY OF JAPAN
To investigate the suitability of low-amylose rice cultivars for sake brewing, weanalyzed physicochemical properties, and carried out small scale sake brewing and a Koji making test,with normal rice cultivars serving as controls.Important findings in this study are:(1) low-amylose rice the cultivars had a superior water absorption;(2)Dynamic modulus(G')of steamed rice of low-amylose rice cultivars was lower than in controls;in low-amylose rice cultivars,water content of polished rice does notdoi:10.6013/jbrewsocjapan1988.98.293 fatcat:f7cohqfyundrji3n52qguhcu5i