{"created":"2023-05-15T08:08:17.852184+00:00","id":324,"links":{},"metadata":{"_buckets":{"deposit":"7e04bf4e-081f-429f-9899-b09fe8aeccf9"},"_deposit":{"created_by":7,"id":"324","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"324"},"status":"published"},"_oai":{"id":"oai:gifu-cwc.repo.nii.ac.jp:00000324","sets":["7:23"]},"author_link":["772","773","131","774","770","771"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2006","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"51","bibliographicPageStart":"47","bibliographicVolumeNumber":"56","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":"A favored texture and the hardness for cookies were investigated by mean of a sensory testing and a fracture measurement, respectively. Two types of cookies were prepared. Softer cookies were prepared by using egg yolk instead of whole egg and by not using baking soda, compared to the standard ingredients. Almost all panels, which conducted a sensory testing, preferred the standard type cookies, compared with soft type cookies. It is found that it was important for the texture of cookies to have a moderate hardness, that is, they are not too soft.","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"A favored texture and the hardness for cookies were investigated by mean of a sensory testing and a fracture measurement, respectively. Two types of cookies were prepared. Softer cookies were prepared by using egg yolk instead of whole egg and by not using baking soda, compared to the standard ingredients. Almost all panels, which conducted a sensory testing, preferred the standard type cookies, compared with soft type cookies. It is found that it was important for the texture of cookies to have a moderate hardness, that is, they are not too soft.","subitem_description_type":"Other"}]},"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":"110006840561","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_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":"堀, 光代"},{"creatorName":"ホリ, ミツヨ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"131","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"90320952","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=90320952"}]},{"creatorNames":[{"creatorName":"平島, 円"},{"creatorName":"ヒラシマ, マドカ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"770","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"石見, 百江"},{"creatorName":"イワミ, モモエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"771","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Hori, Mitsuyo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"772","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Hirashima, Madoka","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"773","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nakajima, Junichi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"774","nameIdentifierScheme":"WEKO"}]}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"テクスチャー","subitem_subject_scheme":"Other"},{"subitem_subject":"固体食品","subitem_subject_scheme":"Other"},{"subitem_subject":"官能検査","subitem_subject_scheme":"Other"},{"subitem_subject":"クッキー","subitem_subject_scheme":"Other"},{"subitem_subject":"かたさ","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":"固体食品におけるテクスチャーの好みに関する調査(第2報)クッキー","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"固体食品におけるテクスチャーの好みに関する調査(第2報)クッキー"},{"subitem_title":"Research for a favored texture of solid foods","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"7","path":["23"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-08-31"},"publish_date":"2020-08-31","publish_status":"0","recid":"324","relation_version_is_last":true,"title":["固体食品におけるテクスチャーの好みに関する調査(第2報)クッキー"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2023-05-15T09:52:42.728006+00:00"}