{"@context":{"@vocab":"https://cir.nii.ac.jp/schema/1.0/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/","foaf":"http://xmlns.com/foaf/0.1/","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","datacite":"https://schema.datacite.org/meta/kernel-4/","ndl":"http://ndl.go.jp/dcndl/terms/","jpcoar":"https://github.com/JPCOAR/schema/blob/master/2.0/"},"@id":"https://cir.nii.ac.jp/crid/1362825893972773376.json","@type":"Article","productIdentifier":[{"identifier":{"@type":"DOI","@value":"10.1016/j.jfoodeng.2008.03.009"}},{"identifier":{"@type":"URI","@value":"https://api.elsevier.com/content/article/PII:S0260877408001374?httpAccept=text/xml"}},{"identifier":{"@type":"URI","@value":"https://api.elsevier.com/content/article/PII:S0260877408001374?httpAccept=text/plain"}}],"dc:title":[{"@value":"Grinding characteristics and batter quality of rice in different wet grinding systems"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1382825893972773504","@type":"Researcher","foaf:name":[{"@value":"Pankaj Sharma"}]},{"@id":"https://cir.nii.ac.jp/crid/1382825893972773505","@type":"Researcher","foaf:name":[{"@value":"A. Chakkaravarthi"}]},{"@id":"https://cir.nii.ac.jp/crid/1382825893972773376","@type":"Researcher","foaf:name":[{"@value":"Vasudeva Singh"}]},{"@id":"https://cir.nii.ac.jp/crid/1382825893972773506","@type":"Researcher","foaf:name":[{"@value":"R. Subramanian"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"02608774"}],"prism:publicationName":[{"@value":"Journal of Food Engineering"}],"dc:publisher":[{"@value":"Elsevier BV"}],"prism:publicationDate":"2008-10","prism:volume":"88","prism:number":"4","prism:startingPage":"499","prism:endingPage":"506"},"reviewed":"false","dc:rights":["https://www.elsevier.com/tdm/userlicense/1.0/"],"url":[{"@id":"https://api.elsevier.com/content/article/PII:S0260877408001374?httpAccept=text/xml"},{"@id":"https://api.elsevier.com/content/article/PII:S0260877408001374?httpAccept=text/plain"}],"createdAt":"2008-03-17","modifiedAt":"2018-12-30","relatedProduct":[{"@id":"https://cir.nii.ac.jp/crid/1050001202554717824","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Influence of micro wet milling parameters on the processing of Komatsuna ( Brassica rapa  var.  perviridis ) juice with rich phosphatidic acid"}]},{"@id":"https://cir.nii.ac.jp/crid/1050852978479730048","@type":"Article","resourceType":"学術雑誌論文(journal article)","relationType":["isReferencedBy"],"jpcoar:relatedTitle":[{"@language":"en","@value":"Processing of green tea pastes by micro wet milling system: Influences on physicochemical and functional properties"}]}],"dataSourceIdentifier":[{"@type":"CROSSREF","@value":"10.1016/j.jfoodeng.2008.03.009"},{"@type":"CROSSREF","@value":"10.1016/j.ifset.2020.102408_references_DOI_SVPpvmEwZjIX0Ih9ibWOFJS5Jwe"},{"@type":"CROSSREF","@value":"10.1016/j.jfoodeng.2017.08.021_references_DOI_SVPpvmEwZjIX0Ih9ibWOFJS5Jwe"}]}