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ArticleJ-GLOBAL ID:200902165161011461整理番号:99A1026585

パンと麺の食品添加物・素材 麺開発における最新技術動向とその添加物や素材など

Features Food Additives and Ingreadients of Bread and Noodles. The Latest Technical Trend for Development of Noodle, and its Food Additives and Ingreadients.

著者:鈴木賢(昭和産業)
資料名:月刊フードケミカル 巻:15 号:10 ページ:54-60
発行年:1999年10月01日
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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.
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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.