{"created":"2023-05-15T12:20:53.784848+00:00","id":11614,"links":{},"metadata":{"_buckets":{"deposit":"15e2a041-8988-4f9b-955a-bf3bd9b00494"},"_deposit":{"created_by":1,"id":"11614","owners":[1],"pid":{"revision_id":0,"type":"depid","value":"11614"},"status":"published"},"_oai":{"id":"oai:kansai-u.repo.nii.ac.jp:00011614","sets":["528:1588:1598:1601"]},"author_link":["27610","27609","27613","27614","27608","27611","27615","27612"],"item_10_alternative_title_20":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Collection and Analysis of Japanese Terms on Texture of Cooked Rice"}]},"item_10_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2000-11-20","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"39","bibliographicPageStart":"35","bibliographicVolumeNumber":"12","bibliographic_titles":[{"bibliographic_title":"工学と技術 : 関西大学工学会誌"}]}]},"item_10_description_4":{"attribute_name":"概要","attribute_value_mlt":[{"subitem_description":"One hundred and ten Japanese terms on texture of cooked rice were collected from 229 young females (mean age: 20. 2 years). General terms, which were used by many subjects, were rare. Only 7 terms were used by more than 20 subjects; these 7 terms can be regarded as general terms. Among these 7 terms, two terms, which are antonyms each another, express hardness of the cooked rice. Two of the 7 terms express unsuitable moisture level in a cooked rice; lack and excess of moisture, respectively. Three of the 9 terms express suitable stickiness/elasticity/adhesiveness, fluffiness and temperature, which are made by suitable moisture level.","subitem_description_type":"Other"}]},"item_10_description_5":{"attribute_name":"内容記述","attribute_value_mlt":[{"subitem_description":"報文","subitem_description_type":"Other"}]},"item_10_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"27612","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Yoshida, Munehiro"}]},{"nameIdentifiers":[{"nameIdentifier":"27613","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Nishiwaki, Mio"}]},{"nameIdentifiers":[{"nameIdentifier":"27614","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Yamada, Yumi"}]},{"nameIdentifiers":[{"nameIdentifier":"27615","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Ando, Tatsuhiko"}]}]},"item_10_publisher_34":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"関西大学工学会"}]},"item_10_source_id_10":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00080492","subitem_source_identifier_type":"NCID"}]},"item_10_source_id_8":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"04541405","subitem_source_identifier_type":"ISSN"}]},"item_10_version_type_17":{"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":"吉田, 宗弘"}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"西脇, 美音"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"山田, 由美"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"安藤, 達彦"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-05-23"}],"displaytype":"detail","filename":"KU-1100-20001120-00.pdf","filesize":[{"value":"4.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KU-1100-20001120-00.pdf","url":"https://kansai-u.repo.nii.ac.jp/record/11614/files/KU-1100-20001120-00.pdf"},"version_id":"0bec640a-01a9-41b1-b63f-556b4b0f2bbc"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"cooked rice","subitem_subject_scheme":"Other"},{"subitem_subject":"texture","subitem_subject_scheme":"Other"},{"subitem_subject":"Japanese term","subitem_subject_scheme":"Other"},{"subitem_subject":"関西大学","subitem_subject_scheme":"Other"},{"subitem_subject":"Kansai University","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":"米飯の食感を表現する日本語の収集と解析","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"米飯の食感を表現する日本語の収集と解析"}]},"item_type_id":"10","owner":"1","path":["1601"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-02-06"},"publish_date":"2017-02-06","publish_status":"0","recid":"11614","relation_version_is_last":true,"title":["米飯の食感を表現する日本語の収集と解析"],"weko_creator_id":"1","weko_shared_id":1},"updated":"2023-05-15T15:52:15.530901+00:00"}