{"created":"2023-05-15T11:15:56.124848+00:00","id":2043,"links":{},"metadata":{"_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":["7:59:80"]},"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","filename":"KJ00004086427.pdf","filesize":[{"value":"550.1 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","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"],"pubdate":{"attribute_name":"公開日","attribute_value":"1990-12-20"},"publish_date":"1990-12-20","publish_status":"0","recid":"2043","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_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T11:31:17.270170+00:00"}