WEKO3
アイテム
{"_buckets": {"deposit": "25ec14b6-e30c-41d4-a1ca-3a6a665b5666"}, "_deposit": {"created_by": 3, "id": "2043", "owners": [3], "pid": {"revision_id": 0, "type": "depid", "value": "2043"}, "status": "published"}, "_oai": {"id": "oai:tsc.repo.nii.ac.jp:00002043", "sets": ["80"]}, "author_link": ["11035", "11037", "11036"], "item_2_biblio_info_14": {"attribute_name": "書誌情報", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "1990-12-20", "bibliographicIssueDateType": "Issued"}, "bibliographicPageEnd": "7", "bibliographicPageStart": "1", "bibliographicVolumeNumber": "21", "bibliographic_titles": [{"bibliographic_title": "聖徳栄養短期大学紀要"}]}]}, "item_2_creator_6": {"attribute_name": "著者名(日)", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "筒井, 知己"}], "nameIdentifiers": [{"nameIdentifier": "11035", "nameIdentifierScheme": "WEKO"}]}]}, "item_2_creator_7": {"attribute_name": "著者名よみ", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "ツツイ, トモミ"}], "nameIdentifiers": [{"nameIdentifier": "11036", "nameIdentifierScheme": "WEKO"}]}]}, "item_2_creator_8": {"attribute_name": "著者名(英)", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "TSUTSUI, TOMOMI", "creatorNameLang": "en"}], "nameIdentifiers": [{"nameIdentifier": "11037", "nameIdentifierScheme": "WEKO"}]}]}, "item_2_description_1": {"attribute_name": "ページ属性", "attribute_value_mlt": [{"subitem_description": "P(論文)", "subitem_description_type": "Other"}]}, "item_2_description_12": {"attribute_name": "抄録(英)", "attribute_value_mlt": [{"subitem_description": "Fat binding capacity and baking quality were investigated using the flour of western white (WW) wheat. Gluten from WW wheat bound more triglycerides in soybean oil and rape seed oil than in the other oils. Cookies baked using shorteninl oil, palm oil and hydrogenated fish oil possessed higher W(width)/T(thickness) value. W/T value of each cookie negatively correlated to fat binding capacity of WW gluten.", "subitem_description_type": "Other"}]}, "item_2_source_id_13": {"attribute_name": "雑誌書誌ID", "attribute_value_mlt": [{"subitem_source_identifier": "AN00128690", "subitem_source_identifier_type": "NCID"}]}, "item_2_text_10": {"attribute_name": "著者所属(英)", "attribute_value_mlt": [{"subitem_text_language": "en", "subitem_text_value": "SEITOKU JUNIOR COLLEGE OF NUTRITION"}]}, "item_2_text_2": {"attribute_name": "記事種別(日)", "attribute_value_mlt": [{"subitem_text_value": "原著"}]}, "item_2_text_3": {"attribute_name": "記事種別(英)", "attribute_value_mlt": [{"subitem_text_language": "en", "subitem_text_value": "Original"}]}, "item_2_text_9": {"attribute_name": "著者所属(日)", "attribute_value_mlt": [{"subitem_text_value": "聖徳栄養短期大学"}]}, "item_files": {"attribute_name": "ファイル情報", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_date", "date": [{"dateType": "Available", "dateValue": "2015-09-26"}], "displaytype": "detail", "download_preview_message": "", "file_order": 0, "filename": "KJ00004086427.pdf", "filesize": [{"value": "550.1 kB"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_11", "mimetype": "application/pdf", "size": 550100.0, "url": {"url": "https://tsc.repo.nii.ac.jp/record/2043/files/KJ00004086427.pdf"}, "version_id": "a3fbf71a-c006-4d5c-bebb-c2242aa5ee15"}]}, "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": "小麦粉の油脂結合特性に関する研究(第2報)", "item_titles": {"attribute_name": "タイトル", "attribute_value_mlt": [{"subitem_title": "小麦粉の油脂結合特性に関する研究(第2報)"}, {"subitem_title": "Studies on the fat-binding properties of wheat flour (II)", "subitem_title_language": "en"}]}, "item_type_id": "2", "owner": "3", "path": ["80"], "permalink_uri": "https://tsc.repo.nii.ac.jp/records/2043", "pubdate": {"attribute_name": "公開日", "attribute_value": "1990-12-20"}, "publish_date": "1990-12-20", "publish_status": "0", "recid": "2043", "relation": {}, "relation_version_is_last": true, "title": ["小麦粉の油脂結合特性に関する研究(第2報)"], "weko_shared_id": -1}
小麦粉の油脂結合特性に関する研究(第2報)
https://tsc.repo.nii.ac.jp/records/2043
https://tsc.repo.nii.ac.jp/records/2043886bd6eb-3970-4139-a71a-f820d2ede63c
名前 / ファイル | ライセンス | アクション |
---|---|---|
KJ00004086427.pdf (550.1 kB)
|
Item type | 紀要論文(ELS) / Departmental Bulletin Paper(1) | |||||
---|---|---|---|---|---|---|
公開日 | 1990-12-20 | |||||
タイトル | ||||||
タイトル | 小麦粉の油脂結合特性に関する研究(第2報) | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Studies on the fat-binding properties of wheat flour (II) | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
ページ属性 | ||||||
内容記述タイプ | Other | |||||
内容記述 | P(論文) | |||||
記事種別(日) | ||||||
値 | 原著 | |||||
記事種別(英) | ||||||
言語 | en | |||||
値 | Original | |||||
著者名(日) |
筒井, 知己
× 筒井, 知己 |
|||||
著者名よみ |
ツツイ, トモミ
× ツツイ, トモミ |
|||||
著者名(英) |
TSUTSUI, TOMOMI
× TSUTSUI, TOMOMI |
|||||
著者所属(日) | ||||||
値 | 聖徳栄養短期大学 | |||||
著者所属(英) | ||||||
言語 | en | |||||
値 | SEITOKU JUNIOR COLLEGE OF NUTRITION | |||||
抄録(英) | ||||||
内容記述タイプ | Other | |||||
内容記述 | Fat binding capacity and baking quality were investigated using the flour of western white (WW) wheat. Gluten from WW wheat bound more triglycerides in soybean oil and rape seed oil than in the other oils. Cookies baked using shorteninl oil, palm oil and hydrogenated fish oil possessed higher W(width)/T(thickness) value. W/T value of each cookie negatively correlated to fat binding capacity of WW gluten. | |||||
雑誌書誌ID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN00128690 | |||||
書誌情報 |
聖徳栄養短期大学紀要 巻 21, p. 1-7, 発行日 1990-12-20 |