{"created":"2023-05-15T11:16:05.117173+00:00","id":2226,"links":{},"metadata":{"_buckets":{"deposit":"f961503b-5fe6-4444-aca1-c73ebbd83331"},"_deposit":{"created_by":3,"id":"2226","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2226"},"status":"published"},"_oai":{"id":"oai:tsc.repo.nii.ac.jp:00002226","sets":["7:59:93"]},"author_link":["12035","12031","12036","12028","12029","12033","12034","12032","12030"],"item_2_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003-12-20","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"17","bibliographicPageStart":"13","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":"橋場, 浩子"}],"nameIdentifiers":[{"nameIdentifier":"12028","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"根本, 勢子"}],"nameIdentifiers":[{"nameIdentifier":"12029","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"高木, 史恵"}],"nameIdentifiers":[{"nameIdentifier":"12030","nameIdentifierScheme":"WEKO"}]}]},"item_2_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"ハシバ, ヒロコ"}],"nameIdentifiers":[{"nameIdentifier":"12031","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"ネモト, セイコ"}],"nameIdentifiers":[{"nameIdentifier":"12032","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"タカギ, フミエ"}],"nameIdentifiers":[{"nameIdentifier":"12033","nameIdentifierScheme":"WEKO"}]}]},"item_2_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"HASHIBA, HIROKO","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"12034","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"NEMOTO, SEIKO","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"12035","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"TAKAGI, FUMIE","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"12036","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":"The effects of trehalose was studied on the properties of rice flour muffins where 5 to 15% of trehalose (flour basis) was added and sugar was adjusted to give the same sweetness. The volume of muffins tended to increase as trehalose level increased. Trehalose lowerd water activity and improved storage property. Hardness of muffins increased during storage but T-10 muffin was softer than other rice flour muffins after 96hr of storage. Evaluating muffins by pair test, the taste of T-10 was significantly prefered to that of T-0.","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"}]},"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":"KJ00004086610.pdf","filesize":[{"value":"352.8 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"url":"https://tsc.repo.nii.ac.jp/record/2226/files/KJ00004086610.pdf"},"version_id":"875a3621-37f5-4f05-a38a-b2d84568a23b"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"muffin","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"rice flour","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"trehalose","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"txture","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sensory evaluation","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":"米粉マフィンの性状に及ぼすトレハロースの影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"米粉マフィンの性状に及ぼすトレハロースの影響"},{"subitem_title":"Effects of trechalose on the properties of rice flour muffins","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":"2226","relation_version_is_last":true,"title":["米粉マフィンの性状に及ぼすトレハロースの影響"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-05-15T13:27:22.483620+00:00"}