{"created":"2023-05-15T08:49:49.606527+00:00","id":574,"links":{},"metadata":{"_buckets":{"deposit":"dcad79ce-7c0a-482c-9c3a-c46b2a481fb0"},"_deposit":{"created_by":3,"id":"574","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"574"},"status":"published"},"_oai":{"id":"oai:jumonji-u.repo.nii.ac.jp:00000574","sets":["92:94"]},"author_link":["1133","1197"],"item_10006_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"食物繊維摂取量を増加させるための大豆加工食品の活用とそれが健康におよぼす影響に関する研究"}]},"item_10006_date_granted_11":{"attribute_name":"学位授与年月日","attribute_value_mlt":[{"subitem_dategranted":"2019-03-19"}]},"item_10006_degree_grantor_9":{"attribute_name":"学位授与機関","attribute_value_mlt":[{"subitem_degreegrantor":[{"subitem_degreegrantor_name":"十文字学園女子大学"}],"subitem_degreegrantor_identifier":[{"subitem_degreegrantor_identifier_name":"32415","subitem_degreegrantor_identifier_scheme":"kakenhi"}]}]},"item_10006_degree_name_8":{"attribute_name":"学位名","attribute_value_mlt":[{"subitem_degreename":"博士（栄養学）"}]},"item_10006_description_10":{"attribute_name":"学位授与年度","attribute_value_mlt":[{"subitem_description":"平成30年度","subitem_description_type":"Other"}]},"item_10006_dissertation_number_12":{"attribute_name":"学位授与番号","attribute_value_mlt":[{"subitem_dissertationnumber":"甲第1号"}]},"item_10006_version_type_18":{"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_access_right":{"attribute_name":"アクセス権","attribute_value_mlt":[{"subitem_access_right":"open access","subitem_access_right_uri":"http://purl.org/coar/access_right/c_abf2"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"鴨下, 澄子"},{"creatorName":"カモシタ, スミコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"1133","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KAMOSHITA, Sumiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1197","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":"2019-05-21"}],"displaytype":"detail","filename":"学位論文.pdf","filesize":[{"value":"2.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"学位論文","url":"https://jumonji-u.repo.nii.ac.jp/record/574/files/学位論文.pdf"},"version_id":"09d0e2d7-5c2f-4227-be9b-44f12cbf6ff4"},{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-07-15"}],"displaytype":"detail","filename":"論文要旨.pdf","filesize":[{"value":"359.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"論文要旨","url":"https://jumonji-u.repo.nii.ac.jp/record/574/files/論文要旨.pdf"},"version_id":"fa18d39b-0ca5-428a-b5a4-923bdbc3cbbd"},{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-07-15"}],"displaytype":"detail","filename":"審査結果の要旨.pdf","filesize":[{"value":"210.4 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"審査結果の要旨","url":"https://jumonji-u.repo.nii.ac.jp/record/574/files/審査結果の要旨.pdf"},"version_id":"b570972f-194f-4fcc-8827-00436b91b20d"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"doctoral thesis","resourceuri":"http://purl.org/coar/resource_type/c_db06"}]},"item_title":"Study on utilization of processed soybean food to increase dietary fiber intake and its effect on health","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Study on utilization of processed soybean food to increase dietary fiber intake and its effect on health"}]},"item_type_id":"10006","owner":"3","path":["94"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-05-21"},"publish_date":"2019-05-21","publish_status":"0","recid":"574","relation_version_is_last":true,"title":["Study on utilization of processed soybean food to increase dietary fiber intake and its effect on health"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-05-15T08:55:18.388248+00:00"}