{"created":"2023-05-15T13:37:26.353137+00:00","id":1071,"links":{},"metadata":{"_buckets":{"deposit":"757b6ff5-bc13-4edf-874a-64bc28b24e22"},"_deposit":{"created_by":3,"id":"1071","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"1071"},"status":"published"},"_oai":{"id":"oai:repository.naro.go.jp:00001071","sets":["2:582:72","87:627:45"]},"author_link":["1005"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2016-12-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"61","bibliographicPageStart":"56","bibliographicVolumeNumber":"26","bibliographic_titles":[{"bibliographic_title":"日本咀嚼学会雑誌"}]}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本咀嚼学会"}]},"item_10001_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"SC10201707120002"}]}]},"item_10001_relation_17":{"attribute_name":"関連サイト","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"日本咀嚼学会雑誌"}],"subitem_relation_type_id":{"subitem_relation_type_id_text":"http://sosyaku.umin.jp/publication/index.html","subitem_relation_type_select":"URI"}}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0917-8090","subitem_source_identifier_type":"ISSN"}]},"item_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"metadata only access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_14cb"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"神山, かおる"},{"creatorName":"コウヤマ, カオル","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1005","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"00353938","nameIdentifierScheme":"e-Rad","nameIdentifierURI":"https://kaken.nii.ac.jp/ja/search/?qm=00353938"},{"nameIdentifier":"KOHYAMA_Kaoru","nameIdentifierScheme":"researchmap","nameIdentifierURI":"http://researchmap.jp/KOHYAMA_Kaoru"},{"nameIdentifier":"0000-0001-6105-8618","nameIdentifierScheme":"ORCID","nameIdentifierURI":"http://orcid.org/0000-0001-6105-8618"}]}]},"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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"白米用条件で炊飯した精米法が異なる米飯の咀嚼特性","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"白米用条件で炊飯した精米法が異なる米飯の咀嚼特性"}]},"item_type_id":"10001","owner":"3","path":["45","72"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-08-30"},"publish_date":"2018-08-30","publish_status":"0","recid":"1071","relation_version_is_last":true,"title":["白米用条件で炊飯した精米法が異なる米飯の咀嚼特性"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-05-15T15:57:03.466844+00:00"}