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ArticleJ-GLOBAL ID:200902015610830993整理番号:83A0298918

Properties of gluten deamidated with dilute hydrochloric acid.

希塩酸により脱アミド化したグルテンの性質

著者:HAMAUZU Z(Mukogawa Women’s Univ., Nishinomiya)、MIYASHITA C(Mukogawa Women’s Univ., Nishinomiya)、MATSUTAKA K(Mukogawa Women’s Univ., Nishinomiya)
資料名:武庫川女子大学紀要 家政学部編 巻:30 ページ:57-61
発行年:1982年
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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.