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ArticleJ-GLOBAL ID:200902001899375449整理番号:82A0315457

団栗でん粉と二,三のでん粉の調理性

著者:立屋敷かおる(女子栄養大)、LEE C S(韓国聖心女大)、寺元芳子(女子栄養大)
資料名:家政学雑誌 巻:33 号:6 ページ:321-325
発行年:1982年06月
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J-GLOBAL: Linking, Expanding and Sparking

About J-GLOBAL

Linking

J-GLOBAL links information that represents the key to research and development. For example, linking articles and patents with people (authors and inventors) enables the extraction of a sequence of information.
It’s useful for making new discoveries and uncovering new information.

Expanding

The system enables searches of similar kinds of content through linkage with external sites.
It helps you to obtain knowledge from dissimilar fields and discover concepts that cross the boundaries of specialisms.

Sparking

Through repeated linkage and expansioniteration, J-GLOBAL provides unexpected hints for problem-solving and the illumination of new ideas.