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ArticleJ-GLOBAL ID:200902131015010451整理番号:97A0201244

食パンの焼成プロセスにおける表面色変化の特性と予測法

Characteristic Color Change and Its Prediction for the Surface of White Bread during Baking Processes.

著者:呉計春(味の素システムテクノ)、相良泰行(東大 大学院)、瀬尾康久(東大 大学院)・・・
資料名:日本食品科学工学会誌 巻:44 号:1 ページ:31-37
発行年:1997年01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.