{"created":"2023-06-20T13:50:38.524306+00:00","id":87,"links":{},"metadata":{"_buckets":{"deposit":"1c4ba041-e969-4343-b545-b71a5ff6a740"},"_deposit":{"created_by":11,"id":"87","owners":[11],"pid":{"revision_id":0,"type":"depid","value":"87"},"status":"published"},"_oai":{"id":"oai:oiu.repo.nii.ac.jp:00000087","sets":["1:6:17"]},"author_link":["2909"],"item_1_alternative_title_5":{"attribute_name":"論文名よみ","attribute_value_mlt":[{"subitem_alternative_title":"クワイ　ノ　セイアン　テキセイ　ノ　ケントウ"}]},"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011-01-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"103","bibliographicPageStart":"97","bibliographicVolumeNumber":"24","bibliographic_titles":[{"bibliographic_title":"国際研究論叢 : 大阪国際大学紀要"},{"bibliographic_title":"OIU journal of international studies","bibliographic_titleLang":"en"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"伊藤, 知子"}],"nameIdentifiers":[{"nameIdentifier":"2909","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000383208888","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000383208888"}]}]},"item_1_creator_7":{"attribute_name":"著者名よみ","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"イトウ, トモコ"}],"nameIdentifiers":[{"nameIdentifier":"2909","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000383208888","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000383208888"}]}]},"item_1_creator_8":{"attribute_name":"著者名(英)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Fujimura-Ito, Tomoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"2909","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000383208888","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000383208888"}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"　This research investigated the suitability of arrowhead as a raw material for an, paste used as a filling in Japanese-style confections. Examination under a microscope showed that the arrowhead cells separated during the manufacturing process. The proportion of starch solubilized by treatment with amylase for unsweetened an of arrowhead was about 12.3%, which was higher than those of azuki beans(5.9%). The sensory evaluation scored both sweetened and unsweetened arrowhead an as inferior to the azuki product.\n　It was concluded that it is possible to use arrowhead as the raw material for the production of an, but some adjustments to the manufacturing process was necessary.","subitem_description_type":"Other"}]},"item_1_other_language_4":{"attribute_name":"その他の言語","attribute_value_mlt":[{"subitem_language":"Utilization of Arrowhead for the Manufacture of An"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10110523","subitem_source_identifier_type":"NCID"}]},"item_1_text_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_text_value":"論文"}]},"item_1_text_3":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Article"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2013-02-01"}],"displaytype":"detail","filename":"24-2-097.pdf","filesize":[{"value":"1.5 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"24-2-097","url":"https://oiu.repo.nii.ac.jp/record/87/files/24-2-097.pdf"},"version_id":"3fd0211e-56b3-435f-9cf4-56b70ccc221c"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"クワイ","subitem_subject_scheme":"Other"},{"subitem_subject":"餡","subitem_subject_scheme":"Other"},{"subitem_subject":"細胞内デンプン","subitem_subject_scheme":"Other"},{"subitem_subject":"糊化","subitem_subject_scheme":"Other"},{"subitem_subject":"arrowhead","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"an","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"intracellular starch","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"gelatinization","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":"クワイの製餡適性の検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"クワイの製餡適性の検討"}]},"item_type_id":"1","owner":"11","path":["17"],"pubdate":{"attribute_name":"公開日","attribute_value":"2011-01-31"},"publish_date":"2011-01-31","publish_status":"0","recid":"87","relation_version_is_last":true,"title":["クワイの製餡適性の検討"],"weko_creator_id":"11","weko_shared_id":-1},"updated":"2023-06-20T14:12:26.206231+00:00"}