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Articleの詳細情報

ArticleJ-GLOBAL ID:200902015720409240整理番号:93A0493333

Development and Evaluation of Concentrated Soymilk Beverage.

濃縮豆乳飲料の開発と評価

著者:NSOFOR L M(Abia State Univ., Okigwe, NGA)、ANYANWU K B(Abia State Univ., Okigwe, NGA)
資料名:J Food Sci Technol 巻:29 号:5 ページ:331-332
発行年:1992年09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.