{"_buckets": {"deposit": "e23a023c-2438-47a2-bba7-515ffe74c629"}, "_deposit": {"id": "10339", "owners": [], "pid": {"revision_id": 0, "type": "depid", "value": "10339"}, "status": "published"}, "_oai": {"id": "oai:soar-ir.repo.nii.ac.jp:00010339", "sets": ["1016:1017"]}, "author_link": ["32708", "32709", "32710", "32711", "32712", "32713", "32714", "32715", "32716", "32717"], "item_1628147817048": {"attribute_name": "\u51fa\u7248\u30bf\u30a4\u30d7", "attribute_value_mlt": [{"subitem_version_resource": "http://purl.org/coar/version/c_970fb48d4fbd8a85", "subitem_version_type": "VoR"}]}, "item_6_alternative_title_1": {"attribute_name": "\u305d\u306e\u4ed6\uff08\u5225\u8a00\u8a9e\u7b49\uff09\u306e\u30bf\u30a4\u30c8\u30eb", "attribute_value_mlt": [{"subitem_alternative_title": "Breads made from rice flours prepared by different milling methods"}]}, "item_6_biblio_info_6": {"attribute_name": "\u66f8\u8a8c\u60c5\u5831", "attribute_value_mlt": [{"bibliographicIssueDates": {"bibliographicIssueDate": "2010-03-10", "bibliographicIssueDateType": "Issued"}, "bibliographicPageEnd": "44", "bibliographicPageStart": "37", "bibliographicVolumeNumber": "74", "bibliographic_titles": [{"bibliographic_title": "\u98df\u54c1\u7dcf\u5408\u7814\u7a76\u6240\u7814\u7a76\u5831\u544a"}]}]}, "item_6_description_20": {"attribute_name": "\u6284\u9332", "attribute_value_mlt": [{"subitem_description": "Ten kinds of rice flours were prepared by several milling methods including hammer mill, pin mill and blade mill. The rice flours were mixed with vital gluten (8:2) and used for bread making. Mean particle size of the rice flours ranged from 40.9 \u03bcm to 407.2 \u03bcm and damaged starch content from 6.1% to 27.1%. Specific volume of the breads ranged from1.98 mL/g to 3.82 mL/g. Correlation of rice flour properties and bread qualities were analyzed. Negative correlation was found between amount of damaged starch and specific volume (r=\u22120.670, p\u003c0.05). 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