{"created":"2023-05-15T08:55:19.434832+00:00","id":23,"links":{},"metadata":{"_buckets":{"deposit":"0980b520-2aef-4686-8c81-01c3dff299e7"},"_deposit":{"created_by":4,"id":"23","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"23"},"status":"published"},"_oai":{"id":"oai:niit.repo.nii.ac.jp:00000023","sets":["6:7:9"]},"author_link":["68","69","70","71","64","65","66","67"],"item_2_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1997-12","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"42","bibliographicPageStart":"39","bibliographicVolumeNumber":"2","bibliographic_titles":[{"bibliographic_title":"新潟工科大学研究紀要"}]}]},"item_2_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Microscopic observation of rice cakes was studied using iodine solution. Many small violet dots were observed in the rice cakes which were made of rice flour, However, the small violet dots were not observed in rice cakes which were made of whole glutinous rice. It is considered that the small violet dots were originated in the construction of the amylose-iodine complexes.","subitem_description_type":"Abstract"}]},"item_2_publisher_32":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"新潟工科大学"}]},"item_2_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1342-792X","subitem_source_identifier_type":"ISSN"}]},"item_2_source_id_9":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10590360","subitem_source_identifier_type":"NCID"}]},"item_2_version_type_15":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"小野寺, 正幸"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"安藤, 恵"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"戸田, 清"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"片岡, 廣"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-02-25"}],"displaytype":"detail","filename":"niit_69_2_39-42.pdf","filesize":[{"value":"467.6 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"niit_69_2_39-42.pdf","url":"https://niit.repo.nii.ac.jp/record/23/files/niit_69_2_39-42.pdf"},"version_id":"7d0e5b45-37e9-429e-8490-408c4ab2242c"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"rice cake"},{"subitem_subject":"rice flour"},{"subitem_subject":"amylase"},{"subitem_subject":"amylopectin"}]},"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":"もちの微細構造に関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"もちの微細構造に関する研究","subitem_title_language":"ja"},{"subitem_title":"Studies on Ultrastructure of Rice Cakes.","subitem_title_language":"en"}]},"item_type_id":"2","owner":"4","path":["9"],"pubdate":{"attribute_name":"公開日","attribute_value":"2011-02-28"},"publish_date":"2011-02-28","publish_status":"0","recid":"23","relation_version_is_last":true,"title":["もちの微細構造に関する研究"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-06-19T09:41:00.005783+00:00"}