{"created":"2023-05-15T11:16:04.464883+00:00","id":2212,"links":{},"metadata":{"_buckets":{"deposit":"17174beb-ef20-48e7-a29f-a925b78bdc47"},"_deposit":{"created_by":3,"id":"2212","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2212"},"status":"published"},"_oai":{"id":"oai:tsc.repo.nii.ac.jp:00002212","sets":["7:59:92"]},"author_link":["11942","11943","11938","11940","11939","11941"],"item_2_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2002-12-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"6","bibliographicPageStart":"1","bibliographicVolumeNumber":"33","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":"11938","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"金井, 節子"}],"nameIdentifiers":[{"nameIdentifier":"11939","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":"11940","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"カナイ, セツコ"}],"nameIdentifiers":[{"nameIdentifier":"11941","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":"11942","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KANAI, SETSUKO","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"11943","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 seaweed Hizikia fusiformis (WFRS) and baking properties of them were estimated. Water absorption capacity of WFRS increased gradually and adhesive properties of WFRS increased gradually as saeweed level increased. Among the bread made from WFRS, the bread made from wheat flour replaced with 0.5% of seaweed showed better loaf volume and also showed better sensory evaluation score. Linear regression analysis showed that the amount of seaweed (X) was negatively correlated to the loaf volume of the bread made from WFRS (Y). And the following regressin equation was obtained : Y=-136.6X+1160","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":"KJ00004086596.pdf","filesize":[{"value":"545.8 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"url":"https://tsc.repo.nii.ac.jp/record/2212/files/KJ00004086596.pdf"},"version_id":"6cdaef56-0aea-4250-b899-f29eb302d290"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"seaweed","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":"海藻の製パンへの影響 : (III)ひじき","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"海藻の製パンへの影響 : (III)ひじき"},{"subitem_title":"Effects of Seaweed Substitution on Breadmaking. : (III) Hizikia fusiformis (Hiziki)","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["92"],"pubdate":{"attribute_name":"公開日","attribute_value":"2002-12-20"},"publish_date":"2002-12-20","publish_status":"0","recid":"2212","relation_version_is_last":true,"title":["海藻の製パンへの影響 : (III)ひじき"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T13:28:24.405193+00:00"}