{"created":"2023-05-15T09:57:59.401502+00:00","id":1846,"links":{},"metadata":{"_buckets":{"deposit":"b89a328f-47f6-4e72-ab4c-bf3c9a4772c4"},"_deposit":{"created_by":5,"id":"1846","owner":"5","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"1846"},"status":"published"},"_oai":{"id":"oai:miyazaki-u.repo.nii.ac.jp:00001846","sets":["71","71:25","71:25:90","71:25:90:93","71:25:90:93:163"]},"author_link":["27"],"item_10002_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"デンプンノリ ニヨル シアゲ コウカ エノ ナイブ シシツ ノ エイキョウ","subitem_alternative_title_language":"ja-Kana"}]},"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2000-09-30","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"19","bibliographicPageStart":"13","bibliographicVolumeNumber":"3","bibliographic_titles":[{"bibliographic_title":"宮崎大学教育文化学部紀要. 芸術・保健体育・家政・技術","bibliographic_titleLang":"ja"},{"bibliographic_title":"Memoirs of the Faculty of Education and Culture, Miyazaki University. Art, health and physical education, home economics, and technics","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"Effect of embraced lipids in a commercially available starch paste was \ninvestigated on the hardness and the whiteness of textile. Results obtained \nare as follows : \n1. The logarithmic value of the viscosity closely correlated to the hardness \nof the starched fabrics, although the viscosity of starch paste was not solely \nattributable to the total amount and composition of embraced lipids. \n2. The decrease of the whiteness value of fabrics was dependent on the kinds \nof starch. \n3. The extraction of fat from the starch paste resulted in the decrease in the \neffect among varying kinds of starch paste.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"宮崎大学教育文化学部","subitem_publisher_language":"ja"},{"subitem_publisher":"The Faculty of Education and Culture, University of Miyazaki","subitem_publisher_language":"en"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11403467","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1345403X","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":"岡村, 好美","creatorNameLang":"ja"},{"creatorName":"オカムラ, ヨシミ","creatorNameLang":"ja-Kana"},{"creatorName":"Okamura, Yoshimi","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-06-21"}],"displaytype":"detail","filename":"KJ00000228709.pdf","filesize":[{"value":"455.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00000228709.pdf","url":"https://miyazaki-u.repo.nii.ac.jp/record/1846/files/KJ00000228709.pdf"},"version_id":"d8af43d5-1f9b-49af-b2b5-4d306120f652"}]},"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":"澱粉糊による仕上げ効果への内部脂質の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"澱粉糊による仕上げ効果への内部脂質の影響","subitem_title_language":"ja"},{"subitem_title":"Effect of Embraced Lipid in Starch Paste on Textile Finishing","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"5","path":["71","25","90","93","163"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2008-03-05"},"publish_date":"2008-03-05","publish_status":"0","recid":"1846","relation_version_is_last":true,"title":["澱粉糊による仕上げ効果への内部脂質の影響"],"weko_creator_id":"5","weko_shared_id":2},"updated":"2023-07-29T10:49:47.539333+00:00"}