{"created":"2023-06-20T15:24:35.176049+00:00","id":967,"links":{},"metadata":{"_buckets":{"deposit":"6f07c3a4-f8ba-480d-9b3c-736096c1988d"},"_deposit":{"created_by":4,"id":"967","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"967"},"status":"published"},"_oai":{"id":"oai:nagoya-wu.repo.nii.ac.jp:00000967","sets":["70:87"]},"author_link":["5972","5971","5973"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1979-03-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"67","bibliographicPageStart":"59","bibliographicVolumeNumber":"25","bibliographic_titles":[{"bibliographic_title":"名古屋女子大学紀要"},{"bibliographic_title":"Journal of the Nagoya Women's College","bibliographic_titleLang":"en"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"南, 広子"}],"nameIdentifiers":[{}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"ミナミ, ヒロコ"}],"nameIdentifiers":[{}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{}],"nameIdentifiers":[{}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"\"1.設備,労力を要しないで炊飯するには一つの方法として,α-化した米の利用が考えられるが,α-米にα-もち米を混入すれば食味が改善されることを認めた.2.栄養学的見地からα-精白米よりα-胚芽米の利用が望ましいが,官能検査の結果後者の方が食味もよいことを認めた.3.胚芽米試食結果の調査では,色は悪いが甘味,コクがあり序々にならしてゆけば精白米の代りに摂取できる可能性がある.4.α-米の粘り,硬さについて,官能検査と物性測定結果とが一致し,α-もち米の添加によって粘りのある食味となることが認められた.物性測定について便宜を計ってご協力下さった愛知県食品工業試験場の石田欽一氏に厚くお礼を中し上げます.\"","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00179986","subitem_source_identifier_type":"NCID"}]},"item_1_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"NAGOYA WOMEN'S UNIVERSITY"}]},"item_1_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"論文"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"名古屋女子大学"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"1979-03-15"}],"displaytype":"detail","filename":"KJ00000684316.pdf","filesize":[{"value":"408.5 kB"}],"format":"application/pdf","license_note":"BY-NC-ND","licensetype":"license_note","mimetype":"application/pdf","url":{"url":"https://nagoya-wu.repo.nii.ac.jp/record/967/files/KJ00000684316.pdf"},"version_id":"414a7f23-4f73-4cce-bcc1-b1530aa8005f"}]},"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":"米食の普及に関する研究 : 炊飯法の簡素化とレオロジーについて","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"米食の普及に関する研究 : 炊飯法の簡素化とレオロジーについて"},{"subitem_title":"A Study on the Spread of Rice Diet","subitem_title_language":"en"}]},"item_type_id":"1","owner":"4","path":["87"],"pubdate":{"attribute_name":"公開日","attribute_value":"1979-03-15"},"publish_date":"1979-03-15","publish_status":"0","recid":"967","relation_version_is_last":true,"title":["米食の普及に関する研究 : 炊飯法の簡素化とレオロジーについて"],"weko_creator_id":"4","weko_shared_id":4},"updated":"2023-06-20T16:12:43.548159+00:00"}