{"created":"2023-07-25T08:03:00.650461+00:00","id":875,"links":{},"metadata":{"_buckets":{"deposit":"50ca71f2-0512-4ea5-9ec8-b291476edefc"},"_deposit":{"created_by":18,"id":"875","owners":[18],"pid":{"revision_id":0,"type":"depid","value":"875"},"status":"published"},"_oai":{"id":"oai:ir.kagoshima-u.ac.jp:00000875","sets":["228:259:5381","31:32:93:94"]},"author_link":["109570"],"item_7_biblio_info_5":{"attribute_name":"収録雑誌名","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1983-03-31","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"85","bibliographicPageStart":"75","bibliographicVolumeNumber":"3","bibliographic_titles":[{"bibliographic_title":"南海研紀要","bibliographic_titleLang":"ja"},{"bibliographic_title":"Memoirs of the Kagoshima University Research Center for the South Pacific","bibliographic_titleLang":"en"}]}]},"item_7_date_6":{"attribute_name":"作成日","attribute_value_mlt":[{"subitem_date_issued_datetime":"1983-03-31","subitem_date_issued_type":"Issued"}]},"item_7_description_4":{"attribute_name":"要約(Abstract)","attribute_value_mlt":[{"subitem_description":"中尾佐助教授退官記念号","subitem_description_language":"ja","subitem_description_type":"Other"},{"subitem_description":"The cassava products in Indonesia are classified according to their processing\nmethod into the following six groups: 1) cooking directly, 2) drying, 3) squeezing,\n4) starch extracting, 5) pounding, and 6) fermenting. This paper describes several\ntypical foods in each of the groups. These products are conventionally used for\nstaple and also snack foods replacing rice. Especially, there are a lot of undried\ncakes made from cassava assorted coconut and palm sugar.\nFor the advanced utilization of cassava, it is considered that the efficient extraction of starch from sun-dried cassava \"GAPLEK\" should be developed.","subitem_description_language":"en","subitem_description_type":"Other"},{"subitem_description":"インドネシアにおけるキャッサバManihot esculenta Crantzの利用形態について調査した。その結果を,基本的な処理方法を6通りに分け,それぞれ4-6例の具体的な製品として示した。すなわち,1.生塊根を直接調理する,2.乾燥する,3.すりおろして搾汁する,4.澱粉をとる,5.蒸して臼で搗く,6.蒸して醗酵させる,である。","subitem_description_language":"ja","subitem_description_type":"Other"}]},"item_7_publisher_23":{"attribute_name":"公開者・出版者","attribute_value_mlt":[{"subitem_publisher":"鹿児島大学","subitem_publisher_language":"ja"},{"subitem_publisher":"Kagoshima University","subitem_publisher_language":"en"}]},"item_7_source_id_7":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"03895351","subitem_source_identifier_type":"PISSN"}]},"item_7_source_id_9":{"attribute_name":"NII書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00181784","subitem_source_identifier_type":"NCID"}]},"item_7_subject_15":{"attribute_name":"NDC","attribute_value_mlt":[{"subitem_subject":"610","subitem_subject_scheme":"NDC"}]},"item_7_version_type_14":{"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":"藤本, 滋生","creatorNameLang":"ja"},{"creatorName":"FUJIMOTO, Shigeo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"109570","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":"2016-10-27"}],"displaytype":"detail","filename":"AN00181784_v3-2_p75-85.pdf","filesize":[{"value":"6.4 MB"}],"format":"application/pdf","mimetype":"application/pdf","url":{"label":"AN00181784_v3-2_p75-85.pdf","objectType":"fulltext","url":"https://ir.kagoshima-u.ac.jp/record/875/files/AN00181784_v3-2_p75-85.pdf"},"version_id":"894726d0-6c17-4abd-9e79-9f0ca093904a"}]},"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":"インドネシアにおけるキャッサバの利用形態","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"インドネシアにおけるキャッサバの利用形態","subitem_title_language":"ja"},{"subitem_title":"Utilization of Cassava in Indonesia","subitem_title_language":"en"}]},"item_type_id":"7","owner":"18","path":["5381","94"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2015-06-09"},"publish_date":"2015-06-09","publish_status":"0","recid":"875","relation_version_is_last":true,"title":["インドネシアにおけるキャッサバの利用形態"],"weko_creator_id":"18","weko_shared_id":-1},"updated":"2024-06-24T08:43:34.098685+00:00"}