{"_buckets": {"deposit": "58e81b29-af6d-4110-b6de-af20f796f2f3"}, "_deposit": {"id": "2003060", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2003060"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02003060", "sets": ["1642837913242", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "\u5c0f\u9ea6\u7c89\u30c9\u30a6\u306e\u71b1\u30ec\u30aa\u30ed\u30b8\u30fc\u7684\u6319\u52d5 : \u30c9\u30a6\u306e\u52d5\u7684\u7c98\u5f3e\u6027\u306e\u4e00\u822c\u5316(\u8fb2\u696d\u5de5\u5b66\u79d1)", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "Thermorheological behavior of wheat flour dough : Generalization of dynamic viscoelas ticity of wheat dough (Department of Agricultural Engineering)", "subitem_1551255648112": "en"}]}, "item_1617186419668": {"attribute_name": "Creator", "attribute_type": "creator", "attribute_value_mlt": [{"creatorNames": [{"creatorName": "\u570b\u5e9c\u7530, \u4f73\u5f18", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "\u5c71\u672c, \u5b8f\u6a39", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "\u79cb\u6c38, \u5b5d\u7fa9", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "\u6cc9, \u88d5\u5df3", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "\u4e0a\u91ce, \u6b63\u5b9f", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "Kohda, Yoshihiro", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Yamamoto, Hiroki", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Akinaga, Takayoshi", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Izumi, Hiromi", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Ueno, Masami", "creatorNameLang": "en"}]}]}, "item_1617186476635": {"attribute_name": "Access Rights", "attribute_value_mlt": [{"subitem_1522299639480": "open access", "subitem_1600958577026": "http://purl.org/coar/access_right/c_abf2"}]}, "item_1617186626617": {"attribute_name": "Description", "attribute_value_mlt": [{"subitem_description": "\u5c0f\u9ea6\u7c89\u30c9\u30a6\u306e\u71b1\u30ec\u30aa\u30ed\u30b8\u30fc\u7684\u6319\u52d5\u3092\u6c42\u3081\u308b\u305f\u3081\u306b, \u8edf\u8cea\u53ca\u3073\u786c\u8cea\u306e\u5c0f\u9ea6\u7c89\u306e\u30c9\u30a6\u306e\u5404\u7a2e\u6e29\u5ea6\u53ca\u3073\u632f\u52d5\u6570\u306b\u304a\u3051\u308b\u52d5\u7684\u7c98\u6027\u53ca\u3073\u5f3e\u6027\u3092\u6c42\u3081, \u6b21\u306e\u6319\u52d5\u3092\u660e\u3089\u304b\u306b\u3057\u305f\u30021.\u5c0f\u9ea6\u7c89\u30c9\u30a6\u306e\u52d5\u7684\u7c98\u5f3e\u6027\u5024\u306f\u6e29\u5ea6\u5909\u5316\u306b\u5bfe\u3057\u3066\u6975\u5c0f\u5024\u3092\u6301\u30642\u672c\u306e\u6298\u308c\u7dda\u7fa4\u3067\u8868\u73fe\u3067\u304d, \u305d\u306e\u6975\u5c0f\u5024\u3092\u793a\u3059\u6e29\u5ea6\u306f\u8edf\u8cea\u5c0f\u9ea6\u306720\u2103, \u786c\u8cea\u5c0f\u9ea6\u306725\u2103\u3067\u3042\u3063\u305f\u30022.\u3053\u308c\u3089\u306e\u7dda\u306f\u5e73\u884c\u79fb\u52d5\u306b\u3088\u3063\u3066\u91cd\u306d\u5408\u3059\u3053\u3068\u304c\u3067\u304d, \u5c0f\u9ea6\u7c89\u30c9\u30a6\u304c\u71b1\u30ec\u30aa\u30ed\u30b8\u30fc\u7684\u306b\u5358\u7d14\u3067\u3042\u308b\u3053\u3068\u304c\u308f\u304b\u3063\u305f\u30023.\u79fb\u52d5\u91cf\u3092\u5b9a\u91cf\u7684\u306b\u8868\u73fe\u3057, \u7c98\u5f3e\u6027\u5024\u3092\u6e29\u5ea6, \u632f\u52d5\u6570\u306b\u5bfe\u3057\u3066\u4e00\u822c\u7684\u306b\u8868\u73fe\u3057, \u6e29\u5ea6-\u901f\u5ea6\u306e\u76f8\u4e92\u5909\u63db\u304c\u53ef\u80fd\u3067\u3042\u308b\u3053\u3068\u3092\u793a\u3057\u305f\u3002", "subitem_description_type": "Other"}, {"subitem_description": "In order to know thermorheological behavior of wheat flour dough, dynamic viscoelasticity of the soft and hard wheat at several temperature and oscillation speeds were measured. Results were as follows. 1. Viscoelastic values of the dough showed the minimum value at a temperature, and were plotted on folded lines. Temperature at the minimum value of the soft wheat dough was 20 C, and that of the hard wheat dough was 25 C. 2. It was found that the wheat dough was thermorheologically simple, because those lines could be superposed each other by parallel movement. 3. Quantitative expression of the viscoelasticity of those doughs was generalized concerning the temperature and oscillation speed. This made possible to exchange temperature and oscillation speed each other.", "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/20.500.12000/4031"}]}, "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. University of the Ryukyus"}]}, "item_1617187056579": {"attribute_name": "Bibliographic Information", "attribute_value_mlt": [{"bibliographicIssueNumber": "29", "bibliographicPageEnd": "167", "bibliographicPageStart": "161"}]}, "item_1617258105262": {"attribute_name": "Resource Type", "attribute_value_mlt": [{"resourcetype": "departmental bulletin paper", "resourceuri": "http://purl.org/coar/resource_type/c_6501"}]}, "item_1617265215918": {"attribute_name": "Version Type", "attribute_value_mlt": [{"subitem_1522305645492": "VoR", "subitem_1600292170262": "http://purl.org/coar/version/c_970fb48d4fbd8a85"}]}, "item_1617605131499": {"attribute_name": "File", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "download_preview_message": "", "file_order": 0, "filename": "KJ00000162140.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2003060/files/KJ00000162140.pdf"}, "version_id": "d6774ed9-3d94-4703-b606-ce79aab6541b"}]}, "item_title": "\u5c0f\u9ea6\u7c89\u30c9\u30a6\u306e\u71b1\u30ec\u30aa\u30ed\u30b8\u30fc\u7684\u6319\u52d5 : \u30c9\u30a6\u306e\u52d5\u7684\u7c98\u5f3e\u6027\u306e\u4e00\u822c\u5316(\u8fb2\u696d\u5de5\u5b66\u79d1)", "item_type_id": "15", "owner": "1", "path": ["1642837913242", "1642838407312"], "permalink_uri": "http://hdl.handle.net/20.500.12000/4031", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2008-02-14"}, "publish_date": "2008-02-14", "publish_status": "0", "recid": "2003060", "relation": {}, "relation_version_is_last": true, "title": ["\u5c0f\u9ea6\u7c89\u30c9\u30a6\u306e\u71b1\u30ec\u30aa\u30ed\u30b8\u30fc\u7684\u6319\u52d5 : \u30c9\u30a6\u306e\u52d5\u7684\u7c98\u5f3e\u6027\u306e\u4e00\u822c\u5316(\u8fb2\u696d\u5de5\u5b66\u79d1)"], "weko_shared_id": -1}