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$gamma$-RAY PROCESSING OF RICE. (IV.) STUDIES ON THE AVAILABILITY OF $gamma$-IRRADIATED RICE FOR KOJI
A. Nishimura, Ken-ichi TAKAOKA
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Abstract
The availability of rice, gamma -irradiated up to 4.6 x 10/sup 4/ and 3.5 x 10/sup 5/r for koji was studied. The enzyme activities of koji of the steamed samples were stronger than the unirradiated rice in amylase and protease. The sensory test on the once-steamed irradiated rice was almost the same as the twice-steamed unirradiated rice. (OID)