{"created":"2023-05-15T16:02:57.193559+00:00","id":32693,"links":{},"metadata":{"_buckets":{"deposit":"7300549e-d1ad-453f-bfa7-aa231d9c56a9"},"_deposit":{"created_by":3,"id":"32693","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"32693"},"status":"published"},"_oai":{"id":"oai:shinshu.repo.nii.ac.jp:00032693","sets":["2668"]},"author_link":["133992","133990","133989","133987","133985","133994","133984","133991","133993","133988","133986"],"item_20002_alternative_title_1":{"attribute_name":"その他(別言語等)のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Breads made from rice flours prepared by different milling methods"}]},"item_20002_biblio_info_27":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-03-10","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"44","bibliographicPageStart":"37","bibliographicVolumeNumber":"74","bibliographic_titles":[{"bibliographic_title":"食品総合研究所研究報告"}]}]},"item_20002_creator_3":{"attribute_name":"作成者(その他言語)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"與座, 宏一"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"松木, 順子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"岡留, 博司"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"岡部, 繭子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"鈴木, 啓太郎"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"奥西, 智哉"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"北村, 義明"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"堀金, 彰"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"山田, 純代"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"松倉, 潮"}],"nameIdentifiers":[{}]}]},"item_20002_date_19":{"attribute_name":"日付","attribute_value_mlt":[{"subitem_date_issued_datetime":"2015-09-25","subitem_date_issued_type":"Created"}]},"item_20002_description_14":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"Ten kinds of rice flours were prepared by several milling methods including hammer mill, pin mill and blade mill. The rice flours were mixed with vital gluten (8:2) and used for bread making. Mean particle size of the rice flours ranged from 40.9 μm to 407.2 μm and damaged starch content from 6.1% to 27.1%. Specific volume of the breads ranged from1.98 mL/g to 3.82 mL/g. Correlation of rice flour properties and bread qualities were analyzed. Negative correlation was found between amount of damaged starch and specific volume (r=−0.670, p<0.05). Mean particle size of the flour was not correlated with specific volume.","subitem_description_type":"Other"}]},"item_20002_description_20":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"Article","subitem_description_type":"Other"}]},"item_20002_description_21":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_20002_description_22":{"attribute_name":"その他の資源識別子","attribute_value_mlt":[{"subitem_description":"食品総合研究所研究報告. 74:37-44 (2010)","subitem_description_type":"Other"}]},"item_20002_full_name_16":{"attribute_name":"公開者(その他言語)","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"農業・食品産業技術総合研究機構食品総合研究所"}]}]},"item_20002_identifier_23":{"attribute_name":"資源識別子URI","attribute_value_mlt":[{"subitem_identifier_type":"HDL","subitem_identifier_uri":"http://hdl.handle.net/10091/11050"}]},"item_20002_source_id_25":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0301-9780","subitem_source_identifier_type":"ISSN"}]},"item_20002_source_id_26":{"attribute_name":"処理レコードID(総合目録DB)","attribute_value_mlt":[{"subitem_source_identifier":"AN00117854","subitem_source_identifier_type":"NCID"}]},"item_20002_version_type_51":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"url":{"url":"https://soar-ir.repo.nii.ac.jp/?action=repository_action_common_download&item_id=10339&item_no=1&attribute_id=65&file_no=1"}}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"粉","subitem_subject_scheme":"Other"},{"subitem_subject":"rice flour","subitem_subject_scheme":"Other"},{"subitem_subject":"パン","subitem_subject_scheme":"Other"},{"subitem_subject":"bread","subitem_subject_scheme":"Other"},{"subitem_subject":"損傷デンプン","subitem_subject_scheme":"Other"},{"subitem_subject":"damaged starch","subitem_subject_scheme":"Other"},{"subitem_subject":"平均粒径","subitem_subject_scheme":"Other"},{"subitem_subject":"mean particle size","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"製粉方法の異なる米粉の特性と製パン性の関係","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"製粉方法の異なる米粉の特性と製パン性の関係"}]},"item_type_id":"20002","owner":"3","path":["2668"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-03-01"},"publish_date":"2021-03-01","publish_status":"0","recid":"32693","relation_version_is_last":true,"title":["製粉方法の異なる米粉の特性と製パン性の関係"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-05-15T17:57:56.978688+00:00"}