Brewing of saké from rice and rice-koji defatted by supercritical carbon dioxide treatment
- 1 January 1987
- journal article
- research article
- Published by Elsevier in Journal of Fermentation Technology
- Vol. 65 (2) , 211-214
- https://doi.org/10.1016/0385-6380(87)90166-x
Abstract
No abstract availableKeywords
Funding Information
- Ministry of Education, Culture, Sports, Science and Technology
This publication has 6 references indexed in Scilit:
- Preparation of Defatted Mustard by Extraction with Supercritical Carbon DioxideAgricultural and Biological Chemistry, 1987
- Treatment of rice bran with supercritical carbon dioxide.NIPPON SHOKUHIN KOGYO GAKKAISHI, 1987
- Removal of crude fat from rice-Koji, and preparation of bacterial-free dehydrated rice-Koji by supercritical CO2 extraction.Journal of the Society of Brewing,Japan, 1986
- Extraction of Oils from Wheat Germ with Supercritical Carbon DioxideAgricultural and Biological Chemistry, 1985
- Characterization of soybean oil extracted by supercritical carbon dioxide and hexaneJournal of Agricultural and Food Chemistry, 1982
- Changes of Fatty Acids Composition of Lipids by the Change of the Polishing Rate of Rice GrainsJournal of the agricultural chemical society of Japan, 1973