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ArticleJ-GLOBAL ID:200902015633115914整理番号:88A0577510

大豆加工品・植物たん白の新技術 大豆たん白の加工食品への利用技術

New techniques for processed soybeans and plant proteins. Techniques for utilization of soybean proteins to processed foods.

著者:川崎洋一(不二製油)
資料名:食品と科学 巻:30 号:11 ページ:85-89
発行年:1988年11月
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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.