{"created":"2023-05-15T11:16:03.805621+00:00","id":2197,"links":{},"metadata":{"_buckets":{"deposit":"22c26621-a069-48f2-8659-4d473512a4f2"},"_deposit":{"created_by":3,"id":"2197","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2197"},"status":"published"},"_oai":{"id":"oai:tsc.repo.nii.ac.jp:00002197","sets":["7:59:91"]},"author_link":["11839","11838","11837","11835","11836","11834"],"item_2_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2001-12-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"5","bibliographicPageStart":"1","bibliographicVolumeNumber":"32","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":"11834","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"金井, 節子"}],"nameIdentifiers":[{"nameIdentifier":"11835","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":"11836","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"カナイ, セツコ"}],"nameIdentifiers":[{"nameIdentifier":"11837","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":"11838","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KANAI, SETSUKO","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"11839","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 soybean peptide (WFRS) and baking properties of them were estimated. Hardness and adhesive properties of dough made from WFRS decreased gradually as soybean peptide level increased. Among the bread made from WFRS, the bread made from wheat flour replaced with 0.5% of soybean peptide showed better loaf volume and also showed better sensory evaluation score. Linear regression analysis showed that the quantity of soybean peptide (X) was correlated to the loaf volume of the bread made from WFRS (Y). And the following regression equation was obtained : Y=145.8X+1223.9","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":"KJ00004086581.pdf","filesize":[{"value":"377.3 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"url":"https://tsc.repo.nii.ac.jp/record/2197/files/KJ00004086581.pdf"},"version_id":"d881a4a4-4104-4b9b-8fe2-2adc061171f8"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"soybean 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":"大豆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":"大豆ペプチドの製パンへの影響"},{"subitem_title":"Effect of Soybean Peptide Substitution on Breadmaking","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["91"],"pubdate":{"attribute_name":"公開日","attribute_value":"2001-12-20"},"publish_date":"2001-12-20","publish_status":"0","recid":"2197","relation_version_is_last":true,"title":["大豆ペプチドの製パンへの影響"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T13:29:45.650035+00:00"}