{"created":"2023-06-20T13:54:28.753674+00:00","id":3385,"links":{},"metadata":{"_buckets":{"deposit":"b42e0b52-4f00-46c6-ad00-5d1b7951c124"},"_deposit":{"created_by":3,"id":"3385","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"3385"},"status":"published"},"_oai":{"id":"oai:lib.sugiyama-u.repo.nii.ac.jp:00003385","sets":["483:1035:1036:1039"]},"author_link":["632"],"item_10002_biblio_info_31":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-03-01","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"53","bibliographicPageEnd":"24","bibliographicPageStart":"19","bibliographic_titles":[{"bibliographic_title":"椙山女学園大学研究論集 : 人文科学篇・社会科学篇・自然科学篇"},{"bibliographic_title":"Journal of Sugiyama Jogakuen University. Humanities, social sciences, natural sciences","bibliographic_titleLang":"en"}]}]},"item_10002_description_29":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　本研究では，子どもを対象にした食育教材としてのパンケーキの調理において，小麦粉をふるう過程を省略する手順について検討した。調理は2019年６月23日に小学校５年生の男子児童１名に実践してもらった。小麦粉，ベーキングパウダー，塩，砂糖は，計量後，全て１つのポリ袋に入れた。続いて，ポリ袋に空気を満たし，口をねじって底を持ちながら上下左右に30回良く振った。この作業によって，従来は必須であった小麦粉をふるう過程を省略することが可能になった。","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.20557/00003341","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_33":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"椙山女学園大学"}]},"item_10002_source_id_34":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"2436-9632","subitem_source_identifier_type":"ISSN"}]},"item_10002_source_id_37":{"attribute_name":"NCID","attribute_value_mlt":[{"subitem_source_identifier":"AA12936941","subitem_source_identifier_type":"NCID"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"野崎, 健太郎"},{"creatorName":"ノザキ, ケンタロウ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","displaytype":"detail","filename":"自03野崎.pdf","filesize":[{"value":"3.7 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"url":"https://lib.sugiyama-u.repo.nii.ac.jp/record/3385/files/自03野崎.pdf"},"version_id":"c5a15c32-7ecd-43e1-a7cb-0cb9e60c1585"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"パンケーキ","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"食育","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"教材","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"小麦粉のふるい","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"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":"小麦粉のふるいを省略した食育教材としての パンケーキづくり","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"小麦粉のふるいを省略した食育教材としての パンケーキづくり"},{"subitem_title":"An Improvement of Pancake Cooking Procedure as a Teaching Material on Food Culture Education Omitted Sieve the Flour","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"3","path":["1039"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-03-08"},"publish_date":"2022-03-08","publish_status":"0","recid":"3385","relation_version_is_last":true,"title":["小麦粉のふるいを省略した食育教材としての パンケーキづくり"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-20T14:05:52.778658+00:00"}