{"id":{"repo_id":"mit","oai_identifier":"oai:dspace.mit.edu:1721.1/16485"},"canonical_url":"https://search.dev.ndltd.org/etd/mit/oai:dspace.mit.edu:1721.1/16485","repository":{"repo_id":"mit","name":"MIT","base_url":"https://dspace.mit.edu/oai/request"},"display":{"title":"The role of divalent cations in the development of nephrocalcinosis induced by modified food starches","abstract":"Thesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Nutrition and Food Science, 1983.","abstract_html":"Thesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Nutrition and Food Science, 1983.","abstract_has_math":false,"creators":["Buttolph, Maria Lynn"],"institution":"Massachusetts Institute of Technology","degree_name":null,"degree_level":null,"degree_discipline":null,"degree_department":"Massachusetts Institute of Technology. Department of Nutrition and Food Science","school":null,"contributors":[],"advisors":["Paul M. Newberne."],"committee_chairs":[],"committee_members":[],"year":1983,"date_issued":"1983","date_published":"1983","updated_at":"2026-07-22T22:22:10Z","subjects":["Nutrition and Food Science."],"languages":["eng"],"rights":["M.I.T. theses are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permission. See provided URL for inquiries about permission."],"rights_urls":["http://dspace.mit.edu/handle/1721.1/7582"],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/1721.1/16485","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.advisor","label":"Advisor","values":["Paul M. Newberne."]},{"key":"dc:contributor.department","label":"Department","values":["Massachusetts Institute of Technology. Department of Nutrition and Food Science"]},{"key":"dc:contributor.other","label":"Dc Contributor Other","values":["Massachusetts Institute of Technology. Dept. of Nutrition and Food Science."]},{"key":"dc:creator","label":"Author","values":["Buttolph, Maria Lynn"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2005-09-16T19:25:03Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2005-09-16T19:25:03Z"]},{"key":"dc:date.issued","label":"Date","values":["1983"]},{"key":"dc:publisher","label":"Institution","values":["Massachusetts Institute of Technology"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Nutrition and Food Science."]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["eng"]},{"key":"dc:rights","label":"Dc Rights","values":["M.I.T. theses are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permission. See provided URL for inquiries about permission."]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://dspace.mit.edu/handle/1721.1/7582"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/1721.1/16485"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Thesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Nutrition and Food Science, 1983.","MICROFICHE COPY AVAILABLE IN ARCHIVES AND SCIENCE.","Bibliography: leaves 179-189."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Ph.D."]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["The role of divalent cations in the development of nephrocalcinosis induced by modified food starches"]}]}],"canonical_facts":{"dc:contributor.advisor":["Paul M. Newberne."],"dc:contributor.department":["Massachusetts Institute of Technology. Department of Nutrition and Food Science"],"dc:contributor.other":["Massachusetts Institute of Technology. Dept. of Nutrition and Food Science."],"dc:creator":["Buttolph, Maria Lynn"],"dc:date.accessioned":["2005-09-16T19:25:03Z"],"dc:date.available":["2005-09-16T19:25:03Z"],"dc:date.issued":["1983"],"dc:description":["Thesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Nutrition and Food Science, 1983.","MICROFICHE COPY AVAILABLE IN ARCHIVES AND SCIENCE.","Bibliography: leaves 179-189."],"dc:description.degree":["Ph.D."],"dc:format.mimetype":["application/pdf"],"dc:identifier.uri":["http://hdl.handle.net/1721.1/16485"],"dc:language.iso":["eng"],"dc:publisher":["Massachusetts Institute of Technology"],"dc:rights":["M.I.T. theses are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permission. See provided URL for inquiries about permission."],"dc:rights.uri":["http://dspace.mit.edu/handle/1721.1/7582"],"dc:subject":["Nutrition and Food Science."],"dc:title":["The role of divalent cations in the development of nephrocalcinosis induced by modified food starches"],"dc:type":["Thesis"]},"updated_at":"2026-07-22T22:22:10Z"}