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- W2394177599 abstract "The rice power making rice wine through liquification was studied.When adding 0 2% amylase at 80℃,after 80 minutes the rice power could be liquificated.Parallelled with the traditional way,the ferment time was shortened through liquification and it could utilize more raw material,the taste of the rice wine was more insipidity." @default.
- W2394177599 created "2016-06-24" @default.
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- W2394177599 date "2002-01-01" @default.
- W2394177599 modified "2023-09-25" @default.
- W2394177599 title "The Study of Rice Wine Making Though Liquification" @default.
- W2394177599 hasPublicationYear "2002" @default.
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