{"created":"2023-05-15T11:15:57.726100+00:00","id":2071,"links":{},"metadata":{"_buckets":{"deposit":"419439b9-d159-4a44-bc81-847ad0f2b2be"},"_deposit":{"created_by":3,"id":"2071","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2071"},"status":"published"},"_oai":{"id":"oai:tsc.repo.nii.ac.jp:00002071","sets":["7:59:82"]},"author_link":["11184","11188","11183","11186","11187","11185"],"item_2_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1992-12-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"7","bibliographicPageStart":"1","bibliographicVolumeNumber":"23","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":"11183","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"金井, 節子"}],"nameIdentifiers":[{"nameIdentifier":"11184","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":"11185","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"カナイ, セツコ"}],"nameIdentifiers":[{"nameIdentifier":"11186","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":"11187","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KANAI, SETSUKO","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"11188","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":"Egg was fractionated into some components and funcional properties and baking properties of each components were estimated. Egg yolk, egg yolk plasma and LDL(Low Density Lipo- protein) indicated highest emulsion activity and highest foam capacity. In baking, breads used hese components also indicated highest loaf volume. And emulsifying properties and foaming properties were totally correlated to the loaf volume of bread.","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"},{"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"},{"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":"KJ00004086455.pdf","filesize":[{"value":"893.6 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"url":"https://tsc.repo.nii.ac.jp/record/2071/files/KJ00004086455.pdf"},"version_id":"a5233c38-2720-4eb8-8672-df96dc175216"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Baking property","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Functional property","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Egg constituents","subitem_subject_language":"en","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":"鶏卵構成成分の製パン性に関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"鶏卵構成成分の製パン性に関する研究"},{"subitem_title":"Studies on the Baking Properties of Egg Constituents","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["82"],"pubdate":{"attribute_name":"公開日","attribute_value":"1992-12-20"},"publish_date":"1992-12-20","publish_status":"0","recid":"2071","relation_version_is_last":true,"title":["鶏卵構成成分の製パン性に関する研究"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T11:30:48.686783+00:00"}