{"created":"2023-05-15T09:32:39.188489+00:00","id":186,"links":{},"metadata":{"_buckets":{"deposit":"d9d56643-3dba-4d89-9f23-67b169f4b8ad"},"_deposit":{"created_by":8,"id":"186","owners":[8],"pid":{"revision_id":0,"type":"depid","value":"186"},"status":"published"},"_oai":{"id":"oai:seinan-jo.repo.nii.ac.jp:00000186","sets":["1:15"]},"author_link":["69","746"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2007-02-28","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"98","bibliographicPageStart":"87","bibliographicVolumeNumber":"11","bibliographic_titles":[{"bibliographic_title":"西南女学院大学紀要"},{"bibliographic_title":"Bulletin of Seinan Jo Gakuin University","bibliographic_titleLang":"en"}]}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"西南女学院大学"}]},"item_10002_relation_12":{"attribute_name":"論文ID(NAID)","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"110006392075","subitem_relation_type_select":"NAID"}}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11156368","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13426354","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"甲斐, 達男"},{"creatorName":"カイ, タツオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"69","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kai, Tatsuo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"746","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-03-28"}],"displaytype":"detail","filename":"Vol.11kai.pdf","filesize":[{"value":"1.0 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"本文","url":"https://seinan-jo.repo.nii.ac.jp/record/186/files/Vol.11kai.pdf"},"version_id":"cd3167c2-c3e1-4442-90f4-de941f4339e4"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"パン","subitem_subject_scheme":"Other"},{"subitem_subject":"硬化","subitem_subject_scheme":"Other"},{"subitem_subject":"製パン法","subitem_subject_scheme":"Other"},{"subitem_subject":"Bread","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Firming","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Baking method","subitem_subject_language":"en","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":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"製パン法の違いによる食パンの硬化特性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"製パン法の違いによる食パンの硬化特性"},{"subitem_title":"Firming properties of white pan breads made by different baking methods","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"8","path":["15"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-03-28"},"publish_date":"2017-03-28","publish_status":"0","recid":"186","relation_version_is_last":true,"title":["製パン法の違いによる食パンの硬化特性"],"weko_creator_id":"8","weko_shared_id":-1},"updated":"2023-05-15T09:58:03.003021+00:00"}