{"created":"2023-05-15T08:08:15.462229+00:00","id":273,"links":{},"metadata":{"_buckets":{"deposit":"3a14e507-c51e-4875-9f79-682bba90a675"},"_deposit":{"created_by":7,"id":"273","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"273"},"status":"published"},"_oai":{"id":"oai:gifu-cwc.repo.nii.ac.jp:00000273","sets":["7:21"]},"author_link":["659","335","661","660"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2008","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"85","bibliographicPageStart":"81","bibliographicVolumeNumber":"58","bibliographic_titles":[{"bibliographic_title":"岐阜市立女子短期大学研究紀要"},{"bibliographic_title":"Bulletin of Gifu City Women's College","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Bread has been produced throughout history and reflects the cultural climate in many countries. A survey on fermented foods with wheat flour in Switzerland (Lucerne) was carried out in July 2008. Switzerland is surrounded by five countries (Germany, France, Italy, Austria, and Liechtenstein). Therefore, many kinds of breads reflecting the assimilated food culture derived from surrounding countries were available. German- type bread with mixture of rye flour and wheat flour was sold in Lucerne, and only yeast according to Wright's staining was observed in the bread. Both yeast and sour dough were observed in Vollkornbrot (a kind of bread) which has been a traditional fermented food with rye flour in Germany.","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"Bread has been produced throughout history and reflects the cultural climate in many countries. A survey on fermented foods with wheat flour in Switzerland (Lucerne) was carried out in July 2008. Switzerland is surrounded by five countries (Germany, France, Italy, Austria, and Liechtenstein). Therefore, many kinds of breads reflecting the assimilated food culture derived from surrounding countries were available. German- type bread with mixture of rye flour and wheat flour was sold in Lucerne, and only yeast according to Wright's staining was observed in the bread. Both yeast and sour dough were observed in Vollkornbrot (a kind of bread) which has been a traditional fermented food with rye flour in Germany.","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24516/00000254","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"岐阜市立女子短期大学"}]},"item_10002_relation_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"110007356547","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":"AN10208264","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09163174","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"堀, 光代"},{"creatorName":"ホリ, ミツヨ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"335","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"90320952 ","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=90320952 "}]},{"creatorNames":[{"creatorName":"長野, 宏子"},{"creatorName":"ナガノ, ヒロコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"659","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Hori, Mitsuyo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"660","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nagano, Hiroko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"661","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":"2020-07-15"}],"displaytype":"detail","filename":"switzerland_hori.pdf","filesize":[{"value":"447.0 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"Switzerland_Hori","url":"https://gifu-cwc.repo.nii.ac.jp/record/273/files/switzerland_hori.pdf"},"version_id":"48185392-4107-4896-8044-cd5ad7fdf15a"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"スイス","subitem_subject_scheme":"Other"},{"subitem_subject":"発酵食品","subitem_subject_scheme":"Other"},{"subitem_subject":"小麦粉","subitem_subject_scheme":"Other"},{"subitem_subject":"パン","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":"スイス(ルツェルン)における小麦粉発酵食品","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"スイス(ルツェルン)における小麦粉発酵食品"},{"subitem_title":"Survey on fermented foods with wheat flour in Switzerland (Lucerne)","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"7","path":["21"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-07-01"},"publish_date":"2020-07-01","publish_status":"0","recid":"273","relation_version_is_last":true,"title":["スイス(ルツェルン)における小麦粉発酵食品"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2023-05-15T09:54:46.605161+00:00"}