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Article

Improved palatability and bio-functionality of super-hard rice by soaking in a barley-koji miso suspension.

Bioscience, biotechnology, and biochemistry - 1 Jan 2013

Nakamura Sumiko, Nakano Yohei, Satoh Hikaru, Ohtsubo Ken'ichi

Abstract excerpt

Cooked grains of ae rice cultivars are too hard and non-sticky due to the presence of long-chain amylopectin, and ae rice cultivars are therefore called ``super-hard rice'' and cannot be used as table rice. However, they are promising in terms of their bio-functionality such as preventing diabetes. Miso (soybean paste) is a yeast-fermented food, made from steamed soybeans, salt, and inoculated cereals known as...

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PMID: 24317058
DOI: 10.1271/bbb.130528

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 6 Sept 2026. Manifest publication-graph-cohort-2026-09-06.1.

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