Abstract
The difference in properties of two cultivars of rice for Sake brewing, “Okuhomare” and “Gohyakumangoku”, produced by 41 farmers in Ono city in Fukui prefecture was studied. The difference in properties due to farmers was recognized largely in the ratio of whole rice, the ratio of Shinpaku (white in the center), the weight of 1000 grains, digestibility (expressed in terms of density (Be), formol nitrogen, UV absorption at 260 and 280 nm of the enzyme digest), crude protein content in brown and polished rice and four minerals (especially potassium in polished rice).
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
