{"created":"2023-05-15T13:11:41.730280+00:00","id":10741,"links":{},"metadata":{"_buckets":{"deposit":"2c9da553-3044-400c-b8d9-ed91f6a37149"},"_deposit":{"created_by":8,"id":"10741","owners":[8],"pid":{"revision_id":0,"type":"depid","value":"10741"},"status":"published"},"_oai":{"id":"oai:tokyo-kasei.repo.nii.ac.jp:00010741","sets":["447:478"]},"author_link":[],"item_9_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"66","bibliographicPageStart":"61","bibliographicVolumeNumber":"43","bibliographic_titles":[{"bibliographic_title":"東京家政大学研究紀要 2 自然科学","bibliographic_titleLang":"ja"}]}]},"item_9_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_9_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"東京家政大学","subitem_publisher_language":"ja"}]},"item_9_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10157480","subitem_source_identifier_type":"NCID"}]},"item_9_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"03851214","subitem_source_identifier_type":"PISSN"}]},"item_9_text_5":{"attribute_name":"東京家政大学十進分類表","attribute_value_mlt":[{"subitem_text_value":"K36"}]},"item_9_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"橋内, 範子","creatorNameLang":"ja"},{"creatorName":"Hashiuchi, Noriko","creatorNameLang":"en"},{"creatorName":"ハシウチ, ノリコ","creatorNameLang":"ja-Kana"}]},{"creatorNames":[{"creatorName":"成田, 亮子","creatorNameLang":"ja"},{"creatorName":"Narita, Akiko","creatorNameLang":"en"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-03-21"}],"displaytype":"detail","filename":"2011_k_1403.pdf","filesize":[{"value":"2.0 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"2011_k_1403","url":"https://tokyo-kasei.repo.nii.ac.jp/record/10741/files/2011_k_1403.pdf"},"version_id":"da84bca7-2115-4d55-b715-3ecbb0d08fb6"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"白玉粉","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"ラード","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"サラダ油","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"ショートニング","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"破裂","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"保存性","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"glutinous rice flour","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"lard","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"salad oil","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"shortening","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"rupture","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"formability","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"家政学・生活科学","subitem_subject_language":"ja","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":"白玉団子の調整法に関する研究 : 加水量及び油脂添加の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"白玉団子の調整法に関する研究 : 加水量及び油脂添加の影響","subitem_title_language":"ja"},{"subitem_title":"シラタマ ダンゴ ノ チョウセイホウ ニ カンスル ケンキュウ : カスイリョウ オヨビ ユシ テンカ ノ エイキョウ","subitem_title_language":"ja-Kana"},{"subitem_title":"Studies on the Preparation Methods of Siratamadango : Effect of Water and Oil on the Properties","subitem_title_language":"en"}]},"item_type_id":"9","owner":"8","path":["478"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2011-11-08"},"publish_date":"2011-11-08","publish_status":"0","recid":"10741","relation_version_is_last":true,"title":["白玉団子の調整法に関する研究 : 加水量及び油脂添加の影響"],"weko_creator_id":"8","weko_shared_id":-1},"updated":"2025-02-22T01:13:08.566912+00:00"}