{"created":"2023-07-25T10:30:53.655805+00:00","id":3290,"links":{},"metadata":{"_buckets":{"deposit":"a48e1ee1-f89b-4741-8817-cd56ce2dc4ed"},"_deposit":{"created_by":4,"id":"3290","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"3290"},"status":"published"},"_oai":{"id":"oai:hbg.repo.nii.ac.jp:00003290","sets":["267:572:658"]},"author_link":["13680","13681"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1988-07-10","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"39","bibliographicPageStart":"27","bibliographicVolumeNumber":"21","bibliographic_titles":[{"bibliographic_title":"広島文化女子短期大学紀要"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　Microscopic studies of seven kinds of soybean were performed on the sections obtained from dried beans without pretreatments with water and chemicals. Comparing with the usual paraffin method, by the present method less effects of water, germination and chemicals on preparated samples should be expected.  1) In the sagittal section remarkable construction was observed along long axis and constructed cells showed jigsaw puzzle figure.  2) Starch granule clusters were found more densely in the area, at which tow cotyledons contact each other, than in the outer region cotyledon.  3) There were difference in the size of starch granule cluster among different kinds of soybeans.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.60171/00003283","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"広島文化女子短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00213869","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09137068","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"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":"今中, 鏡子","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13680","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Imanaka, Kyoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13681","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2023-05-29"}],"displaytype":"detail","filename":"21-4.pdf","filesize":[{"value":"2.0 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"21-4.pdf","objectType":"fulltext","url":"https://hbg.repo.nii.ac.jp/record/3290/files/21-4.pdf"},"version_id":"53376cb0-7c2b-4500-9c66-b4c8a13721e3"}]},"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":"食品組織の基礎的研究 (Ⅰ) : 乾燥ダイズの組織構造とデンプンの分布について","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"食品組織の基礎的研究 (Ⅰ) : 乾燥ダイズの組織構造とデンプンの分布について","subitem_title_language":"ja"},{"subitem_title":"A Fundamental Study of Food Histology (Ⅰ) : Structural Analysis and Distribution of Starch Granules in the Case of Dried Soybean","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["658"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-15"},"publish_date":"2023-03-15","publish_status":"0","recid":"3290","relation_version_is_last":true,"title":["食品組織の基礎的研究 (Ⅰ) : 乾燥ダイズの組織構造とデンプンの分布について"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-09-13T01:36:17.162706+00:00"}