{"created":"2023-05-15T11:44:25.365610+00:00","id":155,"links":{},"metadata":{"_buckets":{"deposit":"b16c986e-89ae-426c-bac1-881075ccee7d"},"_deposit":{"created_by":3,"id":"155","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"155"},"status":"published"},"_oai":{"id":"oai:musashigaoka.repo.nii.ac.jp:00000155","sets":["6:45"]},"author_link":["371","372"],"control_number":"155","item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1998-03-15","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"19","bibliographicPageStart":"15","bibliographicVolumeNumber":"6","bibliographic_titles":[{"bibliographic_title":"武蔵丘短期大学紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of Musashigaoka College","bibliographic_titleLang":"en"}]}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"We investigated whether the taste of rice cooking was improved by the addition of glutinons rice (GR) and non-glutinous rice (LQNGR). The best ratio of the mixture expressed by the percentage was found to be 80 and 20% for LQNGR and GR, respectively. The taste of rice cooked under this mixture condition was considerably close to that for 100% KOSIHIKARI rice, the most preferable and highest quality taste rice in Japan, from the point of adhesiveness.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"5","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004180543","subitem_description_type":"Other"}]},"item_3_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"ノート","subitem_description_type":"Other"}]},"item_3_description_9":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_description":"NOTE","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10530096","subitem_source_identifier_type":"NCID"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{}],"affiliationNames":[{}]}],"creatorAlternatives":[{}],"creatorNames":[{"creatorName":"渡辺, 喜弘","creatorNameLang":"ja"},{"creatorName":"ワタナベ, ヨシヒロ","creatorNameLang":"ja-Kana"}],"familyNames":[{},{}],"givenNames":[{},{}],"nameIdentifiers":[{}]},{"creatorAlternatives":[{}],"creatorNames":[{"creatorName":"永島, 伸浩","creatorNameLang":"ja"},{"creatorName":"ナガシマ, ノブヒロ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-12-01"}],"displaytype":"detail","filename":"KJ00004180543.pdf","filesize":[{"value":"266.9 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"KJ00004180543.pdf","url":"https://musashigaoka.repo.nii.ac.jp/record/155/files/KJ00004180543.pdf"},"version_id":"306aac3d-a758-4b83-9186-d1c8f70623b2"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"低食味米","subitem_subject_scheme":"Other"},{"subitem_subject":"もち米","subitem_subject_scheme":"Other"},{"subitem_subject":"テクスチャー","subitem_subject_scheme":"Other"},{"subitem_subject":"官能評価","subitem_subject_scheme":"Other"},{"subitem_subject":"low quality rice","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"glutinous rice","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"texture","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sersory attributes","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":"低食味米の食味改良に関する研究 : 第1報","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title_language":"ja"},{"subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["45"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2016-12-01"},"publish_date":"2016-12-01","publish_status":"0","recid":"155","relation_version_is_last":true,"title":["低食味米の食味改良に関する研究 : 第1報"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-08-29T07:22:29.222706+00:00"}