{"created":"2023-05-15T13:30:29.389323+00:00","id":26,"links":{},"metadata":{"_buckets":{"deposit":"99189b56-1a86-4f03-975d-ea2c177918cb"},"_deposit":{"created_by":17,"id":"26","owners":[17],"pid":{"revision_id":0,"type":"depid","value":"26"},"status":"published"},"_oai":{"id":"oai:gijodai.repo.nii.ac.jp:00000026","sets":["2:9"]},"author_link":["10"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014-04-15","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"12","bibliographicPageStart":"7","bibliographic_titles":[{"bibliographic_title":"食文化研究"},{"bibliographic_title":"FOOD CULTURE RESEARCH","bibliographic_titleLang":"en"}]}]},"item_10002_description_6":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":" Bread loaf prepared by adding 1％ hyaluronic acid and 100％water to wheat flour had a more \ndelicate  and  softer  texture  than  bread  loaf  with  no  hyaluronic  acid  added.    The  bread  loaf  with  hyaluronic  acid  was  also  favored  in  taste.    Furthermore,  hyaluronic  acid  slowed  down  staling  in  storage after baking.  We believed that these effects resulted from the high water holding capacity and viscosity of hyaluronic acid.","subitem_description_type":"Other"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"岐阜女子大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12671053","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2188-4110","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"舘, 和彦"},{"creatorName":"タチ, カズヒコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"10","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":"2016-10-19"}],"displaytype":"detail","filename":"shokubunka01-02.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"本文","url":"https://gijodai.repo.nii.ac.jp/record/26/files/shokubunka01-02.pdf"},"version_id":"c53e3e99-8da5-4fd0-aa8c-0abf5a00c92d"}]},"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":"食パンの品質及び老化に及ぼすヒアルロン酸添加の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食パンの品質及び老化に及ぼすヒアルロン酸添加の影響"},{"subitem_title":"Effects of hyaluronic acid addition on bread loaf quality and staling","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"17","path":["9"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-10-19"},"publish_date":"2016-10-19","publish_status":"0","recid":"26","relation_version_is_last":true,"title":["食パンの品質及び老化に及ぼすヒアルロン酸添加の影響"],"weko_creator_id":"17","weko_shared_id":-1},"updated":"2023-05-15T13:42:37.058341+00:00"}