{"created":"2023-05-15T11:16:05.030592+00:00","id":2224,"links":{},"metadata":{"_buckets":{"deposit":"7efbb8a7-b4c2-4078-bde6-e8e82abd3303"},"_deposit":{"created_by":3,"id":"2224","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2224"},"status":"published"},"_oai":{"id":"oai:tsc.repo.nii.ac.jp:00002224","sets":["7:59:93"]},"author_link":["12008","12011","12012","12009","12014","12013","12017","12015","12018","12010","12016","12007"],"item_2_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003-12-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"6","bibliographicPageStart":"1","bibliographicVolumeNumber":"34","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":"12007","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"金井, 節子"}],"nameIdentifiers":[{"nameIdentifier":"12008","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"牛腸, ヒロミ"}],"nameIdentifiers":[{"nameIdentifier":"12009","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"小見山, 二郎"}],"nameIdentifiers":[{"nameIdentifier":"12010","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":"12011","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"カナイ, セツコ"}],"nameIdentifiers":[{"nameIdentifier":"12012","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"ゴチョウ, ヒロミ"}],"nameIdentifiers":[{"nameIdentifier":"12013","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"コミヤマ, ジロウ"}],"nameIdentifiers":[{"nameIdentifier":"12014","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":"12015","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KANAI, SETSUKO","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"12016","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"GOCHO, HIROMI","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"12017","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KOMIYAMA, JIRO","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"12018","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 Ulva pertusa (WFRS) and baking properties of them were estimated. Water absorption capacity of WFRS increased gradually as seaweed 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. Electronic nose analysis concurred with sensory descriptor ratings.","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"},{"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"},{"subitem_text_value":"聖徳栄養短期大学"},{"subitem_text_value":"実践女子大学生活科学部"}]},"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":"KJ00004086608.pdf","filesize":[{"value":"532.9 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"url":"https://tsc.repo.nii.ac.jp/record/2224/files/KJ00004086608.pdf"},"version_id":"d6512688-897c-4f64-8238-0cbd05f8640c"}]},"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 : (IV)あおさ","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"海藻の製パンへの影響 : (IV)あおさ"},{"subitem_title":"Effects of Seaweed Substitution on Breadmaking. : (IV) Ulva pertusa","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["93"],"pubdate":{"attribute_name":"公開日","attribute_value":"2003-12-20"},"publish_date":"2003-12-20","publish_status":"0","recid":"2224","relation_version_is_last":true,"title":["海藻の製パンへの影響 : (IV)あおさ"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T13:27:23.279608+00:00"}