{"created":"2023-05-15T11:16:02.434179+00:00","id":2170,"links":{},"metadata":{"_buckets":{"deposit":"3555acd4-c58e-4ff0-8f0d-08d96a140e91"},"_deposit":{"created_by":3,"id":"2170","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2170"},"status":"published"},"_oai":{"id":"oai:tsc.repo.nii.ac.jp:00002170","sets":["7:59:89"]},"author_link":["11675","11674","11679","11678","11676","11677"],"item_2_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1999-12-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"6","bibliographicPageStart":"1","bibliographicVolumeNumber":"30","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":"11674","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"金井, 節子"}],"nameIdentifiers":[{"nameIdentifier":"11675","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":"11676","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"カナイ, セツコ"}],"nameIdentifiers":[{"nameIdentifier":"11677","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":"11678","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KANAI, SETSUKO","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"11679","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":"Physical properties of wheat flour replaced with 0.5 to 1.5% of egg white peptide (WFRE) and baking properties of it were estimated. Water absorption capacity of WFRE incresed slightly as egg white peptide level increased. Emulsifying properties and foaming properties of water soluble fraction prepared from WFRE decreased gradually as egg white peptide level increased. Among the bread made from WFRE, the bread made from wheat flour replaced with 0.5% of egg white peptide showed better inner structure.","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":"KJ00004086554.pdf","filesize":[{"value":"480.4 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"url":"https://tsc.repo.nii.ac.jp/record/2170/files/KJ00004086554.pdf"},"version_id":"d2058eef-4ba0-4a06-8e83-1698717f7c19"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"egg white peptide","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"baking property","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":"卵白ペプチドの製パンへの影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"卵白ペプチドの製パンへの影響"},{"subitem_title":"Effect of Egg White Peptide Substitution on Breadmaking","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["89"],"pubdate":{"attribute_name":"公開日","attribute_value":"1999-12-20"},"publish_date":"1999-12-20","publish_status":"0","recid":"2170","relation_version_is_last":true,"title":["卵白ペプチドの製パンへの影響"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T13:32:08.775426+00:00"}