About J-GLOBAL

日本語

Font size
  • A
  • A

Articleの詳細情報

ArticleJ-GLOBAL ID:200902019040368269整理番号:90A0441023

中鎖脂肪酸トリグリセリドの調理学的研究 パン類への応用

Studies on MCT and its use from the viewpoint of cookery science. Application of MCT to bread.

著者:中原満子(神戸女学院大)
資料名:神戸女学院大学論集 巻:36 号:3 ページ:165-178
発行年:1990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.