{"created":"2023-05-15T13:11:04.364427+00:00","id":9944,"links":{},"metadata":{"_buckets":{"deposit":"0cbe6fda-b1cd-47a5-b600-3414c4eed5c7"},"_deposit":{"created_by":1,"id":"9944","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"9944"},"status":"published"},"_oai":{"id":"oai:tokyo-kasei.repo.nii.ac.jp:00009944","sets":["386:779","518:559"]},"author_link":["46629","46622","46624","46626","46621","46623","46628","46625","46627"],"item_9_alternative_title_1":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Effects of Addition of Glutinous Rice Flour on the Quality of Rice Flour Cakes"}]},"item_9_alternative_title_24":{"attribute_name":"タイトルヨミ","attribute_value_mlt":[{"subitem_alternative_title":"モチゴメコ テンカ ガ コメコ ケーキ ノ ヒンシツ ニ アタエル エイキョウ"}]},"item_9_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-07","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"62","bibliographicPageStart":"61","bibliographicVolumeNumber":"36","bibliographic_titles":[{"bibliographic_title":"東京家政大学生活科学研究所研究報告"}]}]},"item_9_creator_25":{"attribute_name":"著者別名","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Tsuchiya, Kyoko"}],"nameIdentifiers":[{"nameIdentifier":"46625","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Hayakawa, Kanako"}],"nameIdentifiers":[{"nameIdentifier":"46626","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Narita, Akiko"}],"nameIdentifiers":[{"nameIdentifier":"46627","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Mineki, Machiko"}],"nameIdentifiers":[{"nameIdentifier":"46628","nameIdentifierScheme":"WEKO"}]}]},"item_9_creator_26":{"attribute_name":"著者ヨミ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"ツチヤ, キョウコ"}],"nameIdentifiers":[{"nameIdentifier":"46629","nameIdentifierScheme":"WEKO"}]}]},"item_9_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"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_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":"K30"}]},"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_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"土屋, 京子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"早川, 佳奈子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"成田, 亮子"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"峯木, 眞知子"}],"nameIdentifiers":[{}]}]},"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":"2013_s_0010.pdf","filesize":[{"value":"285.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"2013_s_0010.pdf","url":"https://tokyo-kasei.repo.nii.ac.jp/record/9944/files/2013_s_0010.pdf"},"version_id":"fd10b27e-bd27-4586-95b0-665e7a83814d"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"家政学・生活科学","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":"もち米粉添加が米粉ケーキの品質に与える影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"もち米粉添加が米粉ケーキの品質に与える影響"}]},"item_type_id":"9","owner":"1","path":["559","779"],"pubdate":{"attribute_name":"公開日","attribute_value":"2013-09-20"},"publish_date":"2013-09-20","publish_status":"0","recid":"9944","relation_version_is_last":true,"title":["もち米粉添加が米粉ケーキの品質に与える影響"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2023-05-15T20:54:26.938741+00:00"}