{"_buckets": {"deposit": "2a867fd1-fad6-449d-a6e7-551ab46eb28b"}, "_deposit": {"id": "2003182", "owners": [1], "pid": {"revision_id": 0, "type": "depid", "value": "2003182"}, "status": "published"}, "_oai": {"id": "oai:u-ryukyu.repo.nii.ac.jp:02003182", "sets": ["1642837911830", "1642838407312"]}, "author_link": [], "item_1617186331708": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "\u7a7a\u6c17\u5206\u7d1a\u3057\u305f\u5c0f\u9ea6\u7c89\u4e2d\u306e\u30b0\u30ea\u30a2\u30b8\u30f3\u53ca\u3073\u30b0\u30eb\u30c6\u30cb\u30f3\u306e\u542b\u6709\u6bd4\u304c\u7c98\u5f3e\u6027\u306b\u4e0e\u3048\u308b\u5f71\u97ff(\u8fb2\u696d\u5de5\u5b66\u79d1)", "subitem_1551255648112": "ja"}, {"subitem_1551255647225": "Effect of Ratio of Gliadin and Glutenin Contents of the Air Classified Wheat Flour on the Visco-elasticity (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": "\u99ac\u5834, \u5229\u901a", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "\u79cb\u6c38, \u5b5d\u7fa9", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "\u6cc9, \u88d5\u5df2", "creatorNameLang": "ja"}]}, {"creatorNames": [{"creatorName": "Kohda, Yoshihiro", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Kauser, Pervez", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Baba, Toshimichi", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Akinaga, Takayoshi", "creatorNameLang": "en"}]}, {"creatorNames": [{"creatorName": "Izumi, Hiromi", "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": "\u7a7a\u6c17\u5206\u7d1a\u3057\u305f\u5c0f\u9ea6\u7c89\u306e\u7c98\u5f3e\u6027\u306f\u5fc5\u305a\u3057\u3082\u305d\u306e\u30bf\u30f3\u30d1\u30af\u8cea\u542b\u91cf\u306b\u6bd4\u4f8b\u3057\u306a\u3044\u3002\u305d\u306e\u539f\u56e0\u306e\u3072\u3068\u3064\u3068\u3057\u3066, \u7a7a\u6c17\u5206\u7d1a\u306b\u3088\u3063\u3066\u751f\u3058\u308b\u30af\u30b5\u30d3\u72b6\u30bf\u30f3\u30d1\u30af\u8cea\u3068\u4ed8\u7740\u30bf\u30f3\u30d1\u30af\u8cea\u306e\u5206\u5e03\u306e\u5dee\u306b\u4f34\u306a\u3044, \u7c98\u5f3e\u6027\u306e\u4e3b\u8981\u56e0\u3068\u306a\u3063\u3066\u3044\u308b\u30b0\u30ea\u30a2\u30b8\u30f3\u3068\u30b0\u30eb\u30c6\u30cb\u30f3\u306e\u542b\u6709\u6bd4\u304c\u7570\u306a\u3063\u3066\u6765\u308b\u53ef\u80fd\u6027\u304c\u8003\u3048\u3089\u308c\u308b\u306e\u3067, \u30a8\u30bf\u30ce\u30fc\u30eb\u3068\u30a4\u30bd\u30d7\u30ed\u30d1\u30ce\u30fc\u30eb\u306b\u3088\u308b\u62bd\u51fa\u53ca\u3073\u30a2\u30df\u30ce\u9178\u7d44\u6210\u3092\u6c42\u3081\u308b\u3053\u3068\u306b\u3088\u3063\u3066\u7a7a\u6c17\u5206\u7d1a\u3057\u305f\u5c0f\u9ea6\u7c89\u4e2d\u306e\u30b0\u30ea\u30a2\u30b8\u30f3\u3068\u30b0\u30eb\u30c6\u30cb\u30f3\u306e\u542b\u6709\u6bd4\u3092\u8abf\u3079\u305f\u3002\u3057\u304b\u3057\u306a\u304c\u3089, \u7a7a\u6c17\u5206\u7d1a\u3057\u305f\u5c0f\u9ea6\u7c89\u4e2d\u3067\u3082\u30b0\u30ea\u30b8\u30a2\u30b8\u30f3\u3068\u30b0\u30eb\u30c6\u30cb\u30f3\u306e\u542b\u6709\u6bd4\u306b\u6709\u610f\u306e\u5dee\u3092\u898b\u51fa\u305b\u306a\u304b\u3063\u305f\u3002\u3053\u306e\u3053\u3068\u306f\u7a7a\u6c17\u5206\u7d1a\u3057\u305f\u5c0f\u9ea6\u7c89\u304c\u6709\u3059\u308b\u4e0a\u8ff0\u306e\u7c98\u5f3e\u6027\u7684\u6319\u52d5\u304c\u4ed6\u306e\u8981\u56e0\u306b\u3088\u3063\u3066\u3044\u308b\u3053\u3068\u3092\u793a\u5506\u3057\u3066\u3044\u308b\u3002", "subitem_description_type": "Other"}, {"subitem_description": "Dynamic visco-elasticities of air classified wheat flours are not proportional to their protein contents. Since it was supposed, as one of possible cause of this phenomena, that ratio of gliadin and glutenin contents which is the main factor of the visco-elasticity might change while air classification process owing to the difference of distribution of wedge type protein and adhesive protein, gliadin and glutenin contents in the air classified flours were investigated by 70% ethanol extraction, isopropanol extrction and amino acid analysis. However, significant change in the ratio of gliadin and glutenin contents was not found in the air classified flours. This fact suggests that above mentioned visco-elastic behavior owes to other cause.", "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": "eng"}]}, "item_1617186783814": {"attribute_name": "Identifier", "attribute_value_mlt": [{"subitem_identifier_type": "HDL", "subitem_identifier_uri": "http://hdl.handle.net/20.500.12000/4168"}]}, "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": "26", "bibliographicPageEnd": "369", "bibliographicPageStart": "361"}]}, "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": "KJ00000162018.pdf", "future_date_message": "", "is_thumbnail": false, "mimetype": "", "size": 0, "url": {"objectType": "fulltext", "url": "https://u-ryukyu.repo.nii.ac.jp/record/2003182/files/KJ00000162018.pdf"}, "version_id": "73b9480a-20bc-4146-9498-ad00d09dc4ab"}]}, "item_title": "\u7a7a\u6c17\u5206\u7d1a\u3057\u305f\u5c0f\u9ea6\u7c89\u4e2d\u306e\u30b0\u30ea\u30a2\u30b8\u30f3\u53ca\u3073\u30b0\u30eb\u30c6\u30cb\u30f3\u306e\u542b\u6709\u6bd4\u304c\u7c98\u5f3e\u6027\u306b\u4e0e\u3048\u308b\u5f71\u97ff(\u8fb2\u696d\u5de5\u5b66\u79d1)", "item_type_id": "15", "owner": "1", "path": ["1642837911830", "1642838407312"], "permalink_uri": "http://hdl.handle.net/20.500.12000/4168", "pubdate": {"attribute_name": "PubDate", "attribute_value": "2008-02-14"}, "publish_date": "2008-02-14", "publish_status": "0", "recid": "2003182", "relation": {}, "relation_version_is_last": true, "title": ["\u7a7a\u6c17\u5206\u7d1a\u3057\u305f\u5c0f\u9ea6\u7c89\u4e2d\u306e\u30b0\u30ea\u30a2\u30b8\u30f3\u53ca\u3073\u30b0\u30eb\u30c6\u30cb\u30f3\u306e\u542b\u6709\u6bd4\u304c\u7c98\u5f3e\u6027\u306b\u4e0e\u3048\u308b\u5f71\u97ff(\u8fb2\u696d\u5de5\u5b66\u79d1)"], "weko_shared_id": -1}