{"created":"2023-06-20T15:05:29.939030+00:00","id":628,"links":{},"metadata":{"_buckets":{"deposit":"afce3514-bfec-4475-80a8-0630eb33e300"},"_deposit":{"created_by":3,"id":"628","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"628"},"status":"published"},"_oai":{"id":"oai:ynu.repo.nii.ac.jp:00000628","sets":["6:9:86:105"]},"author_link":["4233","4235","4234","4237","4236","4238"],"item_6_alternative_title_21":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Cooking Conditions of Rice Refined by Various Methods"}]},"item_6_biblio_info_8":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1981-11-30","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"20","bibliographicPageStart":"11","bibliographicVolumeNumber":"21","bibliographic_titles":[{"bibliographic_title":"横浜国立大学教育紀要"}]}]},"item_6_description_17":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_6_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"胚芽精米と精白米,精白米の普通米と不洗米の炊飯条件について,吸水率,炊き上り倍率,飯の水分含量,硬さの測定及び官能検査を中心に検討した結果,次のことが明かになった。1.胚芽精米と精白米を比べた場合,搗精法よりもむしろ玄米の品質の方が炊飯への影響が大である。2.胚芽精米の炊飯条件は精白米と同様の水加減,加熱時間でよい。3.不洗米と普通米の飯を比べた場合,搗精法よりも炊飯方法の差が飯の成績に大きく影響する。4.不洗米は,洗わず浸漬して普通米と同様に炊飯してよい。","subitem_description_type":"Abstract"}]},"item_6_full_name_2":{"attribute_name":"著者(ヨミ)","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"シブカワ, ショウコ"}]},{"nameIdentifiers":[{}],"names":[{"name":"スズキ, ヨウコ"}]}]},"item_6_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"Shibukawa, Shoko"}]},{"nameIdentifiers":[{}],"names":[{"name":"Suzuki, Yoko"}]}]},"item_6_publisher_35":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"横浜国立大学"}]},"item_6_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00246507","subitem_source_identifier_type":"NCID"}]},"item_6_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"05135656","subitem_source_identifier_type":"ISSN"}]},"item_6_text_4":{"attribute_name":"著者所属","attribute_value_mlt":[{"subitem_text_value":"家政学教室 = Dept. of Home Economics"},{"subitem_text_value":"県立清水ヶ丘高校 = Shimizugaoka Prefectural High School"}]},"item_6_version_type_18":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"渋川, 祥子"}],"nameIdentifiers":[{"nameIdentifier":"4233","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"鈴木, 洋子"}],"nameIdentifiers":[{"nameIdentifier":"4234","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":"2016-09-15"}],"displaytype":"detail","filename":"KJ00004473644.pdf","filesize":[{"value":"634.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004473644.pdf","url":"https://ynu.repo.nii.ac.jp/record/628/files/KJ00004473644.pdf"},"version_id":"8677eef5-582f-4df3-b3ba-586a59d0ce2c"}]},"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":"搗精法の異なる米の炊飯条件の検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"搗精法の異なる米の炊飯条件の検討"}]},"item_type_id":"6","owner":"3","path":["105"],"pubdate":{"attribute_name":"公開日","attribute_value":"2007-09-27"},"publish_date":"2007-09-27","publish_status":"0","recid":"628","relation_version_is_last":true,"title":["搗精法の異なる米の炊飯条件の検討"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T22:48:56.894474+00:00"}