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ArticleJ-GLOBAL ID:200902212396364793整理番号:05A0761065

ヒドロキシプロピル化,アセチル化,あるいは燐酸架橋化タピオカ化工澱粉を使用したパンの特性

著者:宮崎恵美(阪府大 大学院)、宮崎恵美(山崎製パン 中研)、前田智子(阪府大 大学院)・・・
資料名:J Appl Glycosci 巻:52 号:Suppl. ページ:33
発行年:2005年07月20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.
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.