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ArticleJ-GLOBAL ID:200902051410670483整理番号:86A0085910

Backtechnische Wirkung von Weizenkleberzusaetzen in Weizenmehl.

小麦粉に小麦グルテンを添加した場合の製パン技術的作用

著者:SEIBEL W(Bundesforschungsanstalt fuer Getreide‐ und Kartoffelverarbeitung, FRG)
資料名:Getreide Mehl Brot 巻:39 号:8 ページ:248-252
発行年:1985年08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.