{"created":"2023-05-15T13:12:45.155592+00:00","id":12231,"links":{},"metadata":{"_buckets":{"deposit":"8fbfd405-b472-49bd-84a9-63699304a95b"},"_deposit":{"created_by":10,"id":"12231","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"12231"},"status":"published"},"_oai":{"id":"oai:tokyo-kasei.repo.nii.ac.jp:00012231","sets":["518:992"]},"author_link":["56322","56321"],"item_9_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2019-07","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"43","bibliographicPageStart":"41","bibliographicVolumeNumber":"42","bibliographic_titles":[{"bibliographic_title":"東京家政大学生活科学研究所研究報告 = Bulletin of Research Institute of Domestic Science, Tokyo Kasei University"}]}]},"item_9_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"東京家政大学生活科学研究所研究報告は、本研究所の本年度の活動成果を取りまとめたものです。本研究報告の内容の一部は、別途学会誌等に発表されることがありますので、ご了承ください。","subitem_description_type":"Other"}]},"item_9_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"東京家政大学生活科学研究所"}]},"item_9_relation_12":{"attribute_name":"NII論文ID","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"40021952921","subitem_relation_type_select":"NAID"}}]},"item_9_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00110571","subitem_source_identifier_type":"NCID"}]},"item_9_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09145192","subitem_source_identifier_type":"ISSN"}]},"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_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"小林, 理恵"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"橋詰, 奈々世"}],"nameIdentifiers":[{}]}]},"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":"ソバ粉膨化食品の品質向上に寄与する材料配合の検討(第1報)(総合研究プロジェクト)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ソバ粉膨化食品の品質向上に寄与する材料配合の検討(第1報)(総合研究プロジェクト)"},{"subitem_title":"Examination of the Material Combination Which Contributes to the Quality Improvement of Buckwheat Puffed Food(Part1)","subitem_title_language":"en"}]},"item_type_id":"9","owner":"10","path":["992"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-05-17"},"publish_date":"2022-05-17","publish_status":"0","recid":"12231","relation_version_is_last":true,"title":["ソバ粉膨化食品の品質向上に寄与する材料配合の検討(第1報)(総合研究プロジェクト)"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2023-05-15T13:30:28.734326+00:00"}