{"created":"2021-03-01T06:13:13.085345+00:00","id":10339,"links":{},"metadata":{"_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":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_6_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Breads made from rice flours prepared by different milling methods"}]},"item_6_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2010-03-10","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"44","bibliographicPageStart":"37","bibliographicVolumeNumber":"74","bibliographic_titles":[{"bibliographic_title":"食品総合研究所研究報告"}]}]},"item_6_description_20":{"attribute_name":"抄録","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 μm to 407.2 μm 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=−0.670, p<0.05). Mean particle size of the flour was not correlated with specific volume.","subitem_description_type":"Abstract"}]},"item_6_description_30":{"attribute_name":"資源タイプ（コンテンツの種類）","attribute_value_mlt":[{"subitem_description":"Article","subitem_description_type":"Other"}]},"item_6_description_5":{"attribute_name":"引用","attribute_value_mlt":[{"subitem_description":"食品総合研究所研究報告. 74:37-44 (2010)","subitem_description_type":"Other"}]},"item_6_publisher_4":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"農業・食品産業技術総合研究機構食品総合研究所"}]},"item_6_relation_48":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"10.24514/00002859"}],"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"https://doi.org/10.24514/00002859","subitem_relation_type_select":"DOI"}}]},"item_6_source_id_35":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0301-9780","subitem_source_identifier_type":"PISSN"}]},"item_6_source_id_40":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00117854","subitem_source_identifier_type":"NCID"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"與座,  宏一"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"松木,  順子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"岡留,  博司"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"岡部,  繭子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"鈴木,  啓太郎"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"奥西,  智哉"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"北村,  義明"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"堀金,  彰"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"山田,  純代"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"松倉,  潮"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2015-09-25"}],"displaytype":"detail","filename":"Breads_made_from_rice_flours.pdf","filesize":[{"value":"68.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"Breads_made_from_rice_flours.pdf","url":"https://soar-ir.repo.nii.ac.jp/record/10339/files/Breads_made_from_rice_flours.pdf"},"version_id":"03af33d5-4534-44c3-a286-0688fd3d96e4"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"粉","subitem_subject_scheme":"Other"},{"subitem_subject":"rice flour","subitem_subject_scheme":"Other"},{"subitem_subject":"パン","subitem_subject_scheme":"Other"},{"subitem_subject":"bread","subitem_subject_scheme":"Other"},{"subitem_subject":"損傷デンプン","subitem_subject_scheme":"Other"},{"subitem_subject":"damaged starch","subitem_subject_scheme":"Other"},{"subitem_subject":"平均粒径","subitem_subject_scheme":"Other"},{"subitem_subject":"mean particle size","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"製粉方法の異なる米粉の特性と製パン性の関係","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"製粉方法の異なる米粉の特性と製パン性の関係","subitem_title_language":"en"}]},"item_type_id":"6","owner":"1","path":["1017"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2011-01-05"},"publish_date":"2011-01-05","publish_status":"0","recid":"10339","relation_version_is_last":true,"title":["製粉方法の異なる米粉の特性と製パン性の関係"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-12-14T04:13:24.045085+00:00"}