{"created":"2023-06-19T09:36:01.401486+00:00","id":490,"links":{},"metadata":{"_buckets":{"deposit":"d25d1481-244e-4697-9c3e-0f1fce8854fd"},"_deposit":{"created_by":16,"id":"490","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"490"},"status":"published"},"_oai":{"id":"oai:mue.repo.nii.ac.jp:00000490","sets":["1:3:48"]},"author_link":["1516","1487"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-01-29","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"170","bibliographicPageStart":"165","bibliographicVolumeNumber":"50","bibliographic_titles":[{"bibliographic_title":"宮城教育大学紀要"},{"bibliographic_title":"Bulletin of Miyagi University of Education","bibliographic_titleLang":"en"}]}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"宮城教育大学"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13461621","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"亀井, 文"}],"nameIdentifiers":[{"nameIdentifier":"1516","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000314392456","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000314392456"}]},{"creatorNames":[{"creatorName":"佐藤, 岳志"}],"nameIdentifiers":[{"nameIdentifier":"1487","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":"2016-02-01"}],"displaytype":"detail","filename":"bull.mue_50_165-170.pdf","filesize":[{"value":"6.4 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"炊飯時の加水量および米飯の保存温度と時間の違いによるレジスタントスターチ量の変化について","url":"https://mue.repo.nii.ac.jp/record/490/files/bull.mue_50_165-170.pdf"},"version_id":"39ed8a1a-1e71-4cd4-952b-f6cf46d1a07a"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"米飯","subitem_subject_scheme":"Other"},{"subitem_subject":"レジスタントスターチ","subitem_subject_scheme":"Other"},{"subitem_subject":"水分量","subitem_subject_scheme":"Other"},{"subitem_subject":"保存時間","subitem_subject_scheme":"Other"},{"subitem_subject":"保存温度","subitem_subject_scheme":"Other"},{"subitem_subject":"Cooked rice","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Resistant starch","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Water content","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Storage time","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Storage temperature","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":"炊飯時の加水量および米飯の保存温度と時間の違いによるレジスタントスターチ量の変化について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"炊飯時の加水量および米飯の保存温度と時間の違いによるレジスタントスターチ量の変化について"},{"subitem_title":"Effects of water content, storage temperature and time on resistant starch of cooked rice","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["48"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-02-01"},"publish_date":"2016-02-01","publish_status":"0","recid":"490","relation_version_is_last":true,"title":["炊飯時の加水量および米飯の保存温度と時間の違いによるレジスタントスターチ量の変化について"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-06-19T10:03:06.963681+00:00"}