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ArticleJ-GLOBAL ID:200902018922226227整理番号:82A0092640

もち生地の力学的性質 IV かまぼこ,はんぺんの粘弾性における気ぽうの影響

著者:堀内久弥(食品総研)、東敬子(食品総研)
資料名:日本農芸化学会誌 巻:55 号:12 ページ:1225-1231
発行年:1981年12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.