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ArticleJ-GLOBAL ID:200902015721278912整理番号:85A0330613

炊飯における昇温速度の影響

Effect of temperature-Time course on rice cooking.

著者:鈴木洋子(神奈川県清水ケ丘高)、渋川祥子(横浜国大)
資料名:調理科学 巻:18 号:1 ページ:64-68
発行年:1985年03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.