{"created":"2023-05-15T08:08:24.601480+00:00","id":469,"links":{},"metadata":{"_buckets":{"deposit":"a2bc7fe6-328e-40ec-9c5e-174bb022eaf7"},"_deposit":{"created_by":7,"id":"469","owners":[7],"pid":{"revision_id":0,"type":"depid","value":"469"},"status":"published"},"_oai":{"id":"oai:gifu-cwc.repo.nii.ac.jp:00000469","sets":["7:30"]},"author_link":["906","1124"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2002","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"146","bibliographicPageStart":"143","bibliographicVolumeNumber":"52","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 was made as the way of taking it continuously by using the germination unpolished rice which contained γ-aminobutyric acid (GABA)that the improvement of the high blood pressure. Sense inspection of 18 medical people was done by using the bread which 15% of the germination unpolished rice or without it. It was a little replied in comparison with the germination unpolished rice to non-addition bread with a matter of taste by 56% of the whole people, and a little hated, and the following evaluation was 0. It is reported that processing of having the food material which has functional action eaten deliciously is possible.","subitem_description_type":"Abstract"}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"Bread was made as the way of taking it continuously by using the germination unpolished rice which contained γ-aminobutyric acid (GABA)that the improvement of the high blood pressure. Sense inspection of 18 medical people was done by using the bread which 15% of the germination unpolished rice or without it. It was a little replied in comparison with the germination unpolished rice to non-addition bread with a matter of taste by 56% of the whole people, and a little hated, and the following evaluation was 0. It is reported that processing of having the food material which has functional action eaten deliciously is possible.","subitem_description_type":"Other"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24516/00000447","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":"110004470931","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":"栢下, 淳"},{"creatorName":"カヤシタ, ジュン","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"906","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"40312178","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=40312178"}]},{"creatorNames":[{"creatorName":"Kayashita, Jun","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1124","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":"2021-03-22"}],"displaytype":"detail","filename":"Hatsuga_kayashita.pdf","filesize":[{"value":"255.7 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"Hatsuga_Kayashita","url":"https://gifu-cwc.repo.nii.ac.jp/record/469/files/Hatsuga_kayashita.pdf"},"version_id":"463a14e9-7f3e-4edc-bce7-557009cf730a"}]},"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":"発芽玄米入りパンの官能評価および物性評価","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"発芽玄米入りパンの官能評価および物性評価"},{"subitem_title":"The sense evaluation and material evaluation of the bread with the germination unpolished rice","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"7","path":["30"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-03-22"},"publish_date":"2021-03-22","publish_status":"0","recid":"469","relation_version_is_last":true,"title":["発芽玄米入りパンの官能評価および物性評価"],"weko_creator_id":"7","weko_shared_id":-1},"updated":"2023-05-15T08:26:33.209135+00:00"}