About J-GLOBAL

日本語

Font size
  • A
  • A

Articleの詳細情報

ArticleJ-GLOBAL ID:200902165209080550整理番号:94A0336221

Natural Variations in the Contents of Structural Elements of Water-extractable Non-starch Polysaccharides in White Flour.

小麦粉中の水溶性非澱粉質多糖類の構造成分含量の自然の変動

著者:ANDERSSON R(Swedish Univ. Agricultural Sciences, Uppsala, SWE)、WESTERLUND E(Swedish Univ. Agricultural Sciences, Uppsala, SWE)、AMAN P(Swedish Univ. Agricultural Sciences, Uppsala, SWE)
資料名:J Cereal Sci 巻:19 号:1 ページ:77-82
発行年:1994年01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.