{"created":"2023-05-15T11:51:54.587650+00:00","id":14044,"links":{},"metadata":{"_buckets":{"deposit":"b5824f0d-ebb1-4bf5-8a29-340545b1e4ad"},"_deposit":{"created_by":10,"id":"14044","owners":[10],"pid":{"revision_id":0,"type":"depid","value":"14044"},"status":"published"},"_oai":{"id":"oai:kanagawa-u.repo.nii.ac.jp:00014044","sets":["376:377:378:1342"]},"author_link":["36165","36164"],"item_3_alternative_title_20":{"attribute_name":"その他の言語のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Experimental Evaluation of the Electrical Characteristics of “Denki-Cake”"}]},"item_3_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-06-30","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"34","bibliographicPageStart":"27","bibliographicVolumeNumber":"32","bibliographic_titles":[{"bibliographic_title":"Science Journal of Kanagawa University","bibliographic_titleLang":"en"}]}]},"item_3_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":" We improved “Denki-Pan” (bread baked using electrode bread machine) as “Denki\u0002Cake” baked by dough whipped with whole eggs. We compared Denki-Cake and Denki-Pan. Then, we summarized the cooking on electrode plates. ","subitem_description_type":"Abstract"}]},"item_3_description_40":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"subitem_description":"Departmental Bulletin Paper","subitem_description_type":"Other"}]},"item_3_description_5":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"原著","subitem_description_type":"Other"}]},"item_3_publisher_33":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"神奈川大学総合理学研究所"},{"subitem_publisher":"Research Institute for Integrated Science, Kanagawa University"}]},"item_3_source_id_10":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12068302","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_8":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1880-0483","subitem_source_identifier_type":"ISSN"}]},"item_3_version_type_16":{"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":"青木, 孝"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2021-08-18"}],"displaytype":"detail","filename":"05 全卵ホイップ泡状生地の電極式ケーキの特性とまとめ.pdf","filesize":[{"value":"1.6 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"05 全卵ホイップ泡状生地の電極式ケーキの特性とまとめ","url":"https://kanagawa-u.repo.nii.ac.jp/record/14044/files/05 全卵ホイップ泡状生地の電極式ケーキの特性とまとめ.pdf"},"version_id":"de0da343-08ce-4eac-937a-3ac709ac059e"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Denki/Pan","subitem_subject_scheme":"Other"},{"subitem_subject":"enki/Rice","subitem_subject_scheme":"Other"},{"subitem_subject":"panko","subitem_subject_scheme":"Other"},{"subitem_subject":"titanium","subitem_subject_scheme":"Other"},{"subitem_subject":"gelatinization","subitem_subject_scheme":"Other"},{"subitem_subject":"starch","subitem_subject_scheme":"Other"},{"subitem_subject":"granule yeast","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":"全卵ホイップ泡状生地の電極式ケーキの特性とまとめ","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"全卵ホイップ泡状生地の電極式ケーキの特性とまとめ","subitem_title_language":"ja"},{"subitem_title":"Experimental Evaluation of the Electrical Characteristics of “Denki-Cake”","subitem_title_language":"en"}]},"item_type_id":"3","owner":"10","path":["1342"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-08-17"},"publish_date":"2021-08-17","publish_status":"0","recid":"14044","relation_version_is_last":true,"title":["全卵ホイップ泡状生地の電極式ケーキの特性とまとめ"],"weko_creator_id":"10","weko_shared_id":-1},"updated":"2023-06-19T02:09:51.789897+00:00"}