{"created":"2023-05-15T16:15:53.844052+00:00","id":46509,"links":{},"metadata":{"_buckets":{"deposit":"fad2bb77-260a-4126-98c9-25274d4f7cb9"},"_deposit":{"created_by":3,"id":"46509","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"46509"},"status":"published"},"_oai":{"id":"oai:shinshu.repo.nii.ac.jp:00046509","sets":[]},"author_link":["179561","179557","179559","179558","179560","179562"],"item_20004_alternative_title_1":{"attribute_name":"その他(別言語等)のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Effect of Different Cooking and Processing Methods of Commercial Oyaki on the Physical Properties of the Flour Dough"}]},"item_20004_biblio_info_27":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-03-30","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"9","bibliographicPageStart":"1","bibliographic_titles":[{"bibliographic_title":"食健康科学"}]}]},"item_20004_creator_2":{"attribute_name":"作成者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"小木曽, 加奈"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"尾関, 彩"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"小川, 晶子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"中澤, 弥子"}],"nameIdentifiers":[{}]}]},"item_20004_creator_3":{"attribute_name":"作成者(その他言語)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Kana, Kogiso"}],"nameIdentifiers":[{}]}]},"item_20004_date_19":{"attribute_name":"日付","attribute_value_mlt":[{"subitem_date_issued_datetime":"2022-05-28","subitem_date_issued_type":"Created"}]},"item_20004_description_21":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_20004_full_name_16":{"attribute_name":"公開者(その他言語)","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"長野県立大学健康発達学部食健康学科"}]}]},"item_20004_identifier_23":{"attribute_name":"資源識別子URI","attribute_value_mlt":[{"subitem_identifier_type":"URI","subitem_identifier_uri":"http://id.nii.ac.jp/1118/00001378/"}]},"item_20004_rights_50":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"CC BY-NC-ND"}]},"item_20004_source_id_26":{"attribute_name":"処理レコードID(総合目録DB)","attribute_value_mlt":[{"subitem_source_identifier":"AA1294230X","subitem_source_identifier_type":"NCID"}]},"item_20004_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://u-nagano.repo.nii.ac.jp/?action=repository_action_common_download&item_id=1406&item_no=1&attribute_id=22&file_no=1"}}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"おやき","subitem_subject_scheme":"Other"},{"subitem_subject":"皮","subitem_subject_scheme":"Other"},{"subitem_subject":"長野県","subitem_subject_scheme":"Other"},{"subitem_subject":"物性","subitem_subject_scheme":"Other"},{"subitem_subject":"Oyaki","subitem_subject_scheme":"Other"},{"subitem_subject":"Flour dough","subitem_subject_scheme":"Other"},{"subitem_subject":"Nagano prefecture","subitem_subject_scheme":"Other"},{"subitem_subject":"Physical property","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"市販焼き餅（おやき）の調理・加工法の 違いが皮の物性に及ぼす影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"市販焼き餅（おやき）の調理・加工法の 違いが皮の物性に及ぼす影響"}]},"item_type_id":"20004","owner":"3","path":["3082"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-11-10"},"publish_date":"2022-11-10","publish_status":"0","recid":"46509","relation_version_is_last":true,"title":["市販焼き餅（おやき）の調理・加工法の 違いが皮の物性に及ぼす影響"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T17:39:01.175593+00:00"}