{"_buckets": {"deposit": "1b725a7a-0ae2-4709-9ba4-cb3e8cc0688e"}, "_deposit": {"id": "2002753", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2002753"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02002753", "sets": ["1642837919706", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "\u9759\u96fb\u5206\u96e2\u306b\u3088\u308b\u5c0f\u9ea6\u7c89\u306e\u5206\u7d1a\u304c\u305d\u306e\u30d1\u30f3\u306e\u98df\u5473\u7279\u6027\u306b\u53ca\u307c\u3059\u52b9\u679c(\u751f\u7269\u751f\u7523\u5b66\u79d1)", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "Effect of Electrostatical Separation of Wheat flour on Sensory Evaluation of the Bread (Department of Bioproduction)", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "\u5ddd\u5d0e, 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"subitem_description_type": "Other"}, {"subitem_description": "Effct of electrostatical Separation on the quality of wheat flour were studied to evaluate a potential for making a various type of bread. Commarcial wheat flour were separated into 3 fractions and collected at anode, neutral and cathode side. Measurement of particle size destribution revealed that the major components of the flour were ranging from 17 to 30\u03bcm in diameter and the contents of neutral flour was highest among 3 fractions, which were partry responsible for baking property and sensory evaluation of the bread. Sensory elauation indicated that textural properties of the bread made from 3 fractions were different from each other and they had their own charactaristics, however, anode fraraction was excellent at total score.", "subitem_description_type": "Other"}, {"subitem_description": "\u7d00\u8981\u8ad6\u6587", "subitem_description_type": "Other"}]}, "item_1617186643794": {"attribute_name": "Publisher", "attribute_value_mlt": [{"subitem_1522300295150": "ja", "subitem_1522300316516": "\u7409\u7403\u5927\u5b66\u8fb2\u5b66\u90e8"}]}, "item_1617186702042": {"attribute_name": "Language", "attribute_value_mlt": [{"subitem_1551255818386": "jpn"}]}, "item_1617186783814": {"attribute_name": "Identifier", "attribute_value_mlt": [{"subitem_identifier_type": "HDL", "subitem_identifier_uri": "http://hdl.handle.net/20.500.12000/3724"}]}, "item_1617186920753": {"attribute_name": "Source Identifier", "attribute_value_mlt": [{"subitem_1522646500366": "ISSN", "subitem_1522646572813": "0370-4246"}, {"subitem_1522646500366": "NCID", "subitem_1522646572813": "AN00250548"}]}, "item_1617186941041": {"attribute_name": "Source Title", "attribute_value_mlt": [{"subitem_1522650068558": "ja", "subitem_1522650091861": "\u7409\u7403\u5927\u5b66\u8fb2\u5b66\u90e8\u5b66\u8853\u5831\u544a"}, {"subitem_1522650068558": "en", "subitem_1522650091861": "The Science Bulletin of the Faculty of Agriculture. 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