{"created":"2023-05-15T12:09:44.094779+00:00","id":1308,"links":{},"metadata":{"_buckets":{"deposit":"b3f53c8b-6cee-4e4d-97c9-df4ac0b86073"},"_deposit":{"created_by":16,"id":"1308","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"1308"},"status":"published"},"_oai":{"id":"oai:jissen.repo.nii.ac.jp:00001308","sets":["4:6:184"]},"author_link":["2917","2918","2916","2915","2914","2913"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2015-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"7","bibliographicPageStart":"1","bibliographicVolumeNumber":"52","bibliographic_titles":[{"bibliographic_title":"実践女子大学生活科学部紀要"},{"bibliographic_title":"Bulletin of Jissen Women's University Faculty of Human Life Sciences","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"  The kudzu starch cake was made by using arrowroot starch and sweet potato starch with water of different hardness. After investigating the influence that water hardness had on the quality of the kudzu starch cake. The results were found. 1. A difference was not seen in the quantity for the ash of the kudzu starch cake raw materials of three kinds of marketing products. The sweet potato starch content of calcium was a little more abundant compared with the arrowroot starch. On the other hand, there was slightly less magnesium had in sweet potato starch. The sweet potato starch contained slightly more phosphorus and zinc. The content of iron influences the color of arrowroot starch. 2. Sweet potato starch made harder kudzu starch cake than the arrowroot starch when the water of the same hardness was used. 3. When the hardness of water is high, the color of kudzu starch cake shows brown areas. 4. In the sensory rating, there were a lot of people who felt kudzu starch cake made with water of about 100 in hardness was delicious.","subitem_description_type":"Abstract"}]},"item_10002_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"2916","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Kagamida, Saki"}]},{"nameIdentifiers":[{"nameIdentifier":"2917","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Matsumoto, Takehiro"}]},{"nameIdentifiers":[{"nameIdentifier":"2918","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Kazuno, Chieko"}]}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.34388/1157.00001294","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"実践女子大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10494731","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13413244","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"鏡田, 早紀"}],"nameIdentifiers":[{"nameIdentifier":"2913","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"松本, 雄大"}],"nameIdentifiers":[{"nameIdentifier":"2914","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"数野, 千恵子"}],"nameIdentifiers":[{"nameIdentifier":"2915","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":"2016-05-30"}],"displaytype":"detail","filename":"生活科学52-1.pdf","filesize":[{"value":"1.2 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"生活科学52-1","url":"https://jissen.repo.nii.ac.jp/record/1308/files/生活科学52-1.pdf"},"version_id":"3d1c246b-d5cb-4cee-8479-5c6ce6c39bbc"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ミネラルウォーター","subitem_subject_scheme":"Other"},{"subitem_subject":"水の硬度","subitem_subject_scheme":"Other"},{"subitem_subject":"甘藷でんぷん","subitem_subject_scheme":"Other"},{"subitem_subject":"葛でんぷん","subitem_subject_scheme":"Other"},{"subitem_subject":"官能評価","subitem_subject_scheme":"Other"},{"subitem_subject":"mineral water","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"hardness of water","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sweet potato starch","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"arrowroot starch","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sensory test","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":"水の硬度が葛餅の品質に与える影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"水の硬度が葛餅の品質に与える影響"},{"subitem_title":"Relationship of kudzu starch cake taste and hardness of water","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["184"],"pubdate":{"attribute_name":"公開日","attribute_value":"2015-05-11"},"publish_date":"2015-05-11","publish_status":"0","recid":"1308","relation_version_is_last":true,"title":["水の硬度が葛餅の品質に与える影響"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T12:42:45.301047+00:00"}