{"created":"2023-05-15T08:08:19.072285+00:00","id":348,"links":{},"metadata":{"_buckets":{"deposit":"49d4705a-9f82-485d-b27c-0ca10799a738"},"_deposit":{"created_by":7,"id":"348","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"348"},"status":"published"},"_oai":{"id":"oai:gifu-cwc.repo.nii.ac.jp:00000348","sets":["7:24"]},"author_link":["825","131","823","824"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2005","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"84","bibliographicPageStart":"81","bibliographicVolumeNumber":"55","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 sensory testing and fracture measurement, respectively. Two types of cookies were prepared. Harder and more brittle cookies were prepared with less baking soda and egg compared to the standard ingredients. Almost all panels, which conducted a sensory testing, preferred the standard type cookies, compared with hard 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 hard.","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 sensory testing and fracture measurement, respectively. Two types of cookies were prepared. Harder and more brittle cookies were prepared with less baking soda and egg compared to the standard ingredients. Almost all panels, which conducted a sensory testing, preferred the standard type cookies, compared with hard 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 hard.","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24516/00000328","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":"110004476960","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":"平島, 円"},{"creatorName":"ヒラシマ, マドカ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"823","nameIdentifierScheme":"WEKO"}]},{"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":"Hirashima, Madoka","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"824","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Hori, Mitsuyo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"825","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":"2020-10-31"}],"displaytype":"detail","filename":"kotai_hirashima.pdf","filesize":[{"value":"208.6 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"Kotai_Hirashima","url":"https://gifu-cwc.repo.nii.ac.jp/record/348/files/kotai_hirashima.pdf"},"version_id":"759cabba-14a4-4117-9df2-3363b8ec672d"}]},"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1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1報)クッキー"},{"subitem_title":"Research for a favored texture of solid foods : I Cookies","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"7","path":["24"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-10-31"},"publish_date":"2020-10-31","publish_status":"0","recid":"348","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1報)クッキー"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2023-05-15T08:51:16.469919+00:00"}