About J-GLOBAL

日本語

Font size
  • A
  • A

Articleの詳細情報

ArticleJ-GLOBAL ID:200902018902280551整理番号:92A0339077

Rheological Characterization of Akamu, a Semi-liquid Food made from Maize, Millet and Sorghum.

トウモロコシ,アワ,モロコシ類から作った半流動食品,akamuのレオロジー特性

著者:SOPADE P A(Univ. Maiduguri, Maiduguri, NGA)、KASSUM A L(Univ. Maiduguri, Maiduguri, NGA)
資料名:J Cereal Sci 巻:15 号:2 ページ:193-202
発行年:1992年03月
  • J-GLOBAL home
  • Bookmark J-GLOBAL

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.