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ArticleJ-GLOBAL ID:200902212381694657整理番号:07A0276820

SENSORY EVALUATION OF COOKED RICE IN RELATION TO WATER-TO-RICE RATIO AND PHYSICOCHEMICAL PROPERTIES

米対水比及び物理化学的性質との関連における米飯の官能評価

著者:SRISAWAS Weena(Asian Inst. Technol., Pathumthani, THA)、JINDAL Vinod K.(Asian Inst. Technol., Pathumthani, THA)
資料名:J Texture Stud 巻:38 号:1 ページ:21-41
発行年:2007年02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.