{"created":"2023-05-15T08:08:20.581226+00:00","id":382,"links":{},"metadata":{"_buckets":{"deposit":"04758604-37e0-47cd-a530-9c3a1bc841b5"},"_deposit":{"created_by":7,"id":"382","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"382"},"status":"published"},"_oai":{"id":"oai:gifu-cwc.repo.nii.ac.jp:00000382","sets":["7:25"]},"author_link":["911","910","131","912"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2004","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"117","bibliographicPageStart":"113","bibliographicVolumeNumber":"54","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":"We investigated the bread baked using the native wheat flour produced in Gifu Prefecture. Comparison of the bread baked using imported and domestic wheat flours, showed that the specific loaf volume was higher in the domestic than in the imported bread. However, the crust was coarse in the domestic than in the imported bread. The increase in the ratio of domestic wheat flour to the imported wheat flour had no effect on the specific loaf volume, pH and moisture content. The bread baked using 30% domestic wheat flour produced the best color and overall appearance.","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"We investigated the bread baked using the native wheat flour produced in Gifu Prefecture. Comparison of the bread baked using imported and domestic wheat flours, showed that the specific loaf volume was higher in the domestic than in the imported bread. However, the crust was coarse in the domestic than in the imported bread. The increase in the ratio of domestic wheat flour to the imported wheat flour had no effect on the specific loaf volume, pH and moisture content. The bread baked using 30% domestic wheat flour produced the best color and overall appearance.","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24516/00000362","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":"110004449269","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":"131","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":"910","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Hori, Mitsuyo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"911","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Nagano, Hiroko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"912","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":"gifu_hori.pdf","filesize":[{"value":"3.0 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"Gifu_Hori","url":"https://gifu-cwc.repo.nii.ac.jp/record/382/files/gifu_hori.pdf"},"version_id":"70d87773-3f5d-4be2-a624-0624ed11736d"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Bread","subitem_subject_scheme":"Other"},{"subitem_subject":"Baking","subitem_subject_scheme":"Other"},{"subitem_subject":"Domestic wheat flour","subitem_subject_scheme":"Other"},{"subitem_subject":"Bread","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Baking","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Domestic wheat flour","subitem_subject_language":"en","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":"岐阜県内産小麦粉の製パン性について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"岐阜県内産小麦粉の製パン性について"},{"subitem_title":"Comparison of domestic and imported wheat flours in baking","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"7","path":["25"],"pubdate":{"attribute_name":"公開日","attribute_value":"2020-10-31"},"publish_date":"2020-10-31","publish_status":"0","recid":"382","relation_version_is_last":true,"title":["岐阜県内産小麦粉の製パン性について"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2023-05-15T08:41:47.323134+00:00"}