{"created":"2023-05-15T10:22:43.154032+00:00","id":2659,"links":{},"metadata":{"_buckets":{"deposit":"33752099-e164-4ccc-9b7d-a10026334982"},"_deposit":{"created_by":22,"id":"2659","owners":[22],"pid":{"revision_id":0,"type":"depid","value":"2659"},"status":"published"},"_oai":{"id":"oai:jwu.repo.nii.ac.jp:00002659","sets":["1:12:452"]},"author_link":["4403","4404","1438"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017-03-09","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"64","bibliographicPageEnd":"26","bibliographicPageStart":"19","bibliographic_titles":[{"bibliographic_title":"日本女子大学紀要 家政学部 ","bibliographic_titleLang":"ja"}]}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本女子大学","subitem_publisher_language":"ja"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0288-304X","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"遠山 , 弥生","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"塩野 , 由佳","creatorNameLang":"ja"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"藤井,  恵子","creatorNameLang":"ja"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-04-17"}],"displaytype":"detail","filename":"03.遠山.pdf","filesize":[{"value":"1.0 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"03.遠山","url":"https://jwu.repo.nii.ac.jp/record/2659/files/03.遠山.pdf"},"version_id":"fa901cde-2413-4a89-9ed8-f7c0fbb9ae2a"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"米粉│アマランサス│グルテンフリー│麺│物性","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"rice flour│amaranthus│gluten-free│ noodles│ physical properties","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":"アマランサス粉を用いたグルテンフリー食品の調理特性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"アマランサス粉を用いたグルテンフリー食品の調理特性","subitem_title_language":"ja"},{"subitem_title":"Cooking Properties of Gluten-Free Food Made from Amaranthus Powder","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"22","path":["452"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2017-04-18"},"publish_date":"2017-04-18","publish_status":"0","recid":"2659","relation_version_is_last":true,"title":["アマランサス粉を用いたグルテンフリー食品の調理特性"],"weko_creator_id":"22","weko_shared_id":-1},"updated":"2023-06-26T05:52:27.075664+00:00"}