{"created":"2023-05-15T11:34:33.563415+00:00","id":878,"links":{},"metadata":{"_buckets":{"deposit":"2145f91e-f23a-4082-bdd6-9a14e872c8de"},"_deposit":{"created_by":2,"id":"878","owners":[2],"pid":{"revision_id":0,"type":"depid","value":"878"},"status":"published"},"_oai":{"id":"oai:cur-ren.repo.nii.ac.jp:00000878","sets":["2:5:27"]},"author_link":["3118","3117","3124","3121","3125","3119","3115","3122","3120","3114","3123","3116"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011-06-16","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"249","bibliographicPageStart":"245","bibliographicVolumeNumber":"10","bibliographic_titles":[{"bibliographic_title":"中国学園紀要"},{"bibliographic_title":"Journal of 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Suppresion on the Retrogradation of Rice Bread by Trehalose","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"2","path":["27"],"pubdate":{"attribute_name":"公開日","attribute_value":"2018-09-27"},"publish_date":"2018-09-27","publish_status":"0","recid":"878","relation_version_is_last":true,"title":["トレハロースによる米粉パンの老化抑制効果"],"weko_creator_id":"2","weko_shared_id":-1},"updated":"2023-05-15T12:03:01.912300+00:00"}