{"created":"2023-07-25T10:30:42.337430+00:00","id":3090,"links":{},"metadata":{"_buckets":{"deposit":"15457774-29df-492d-908e-8d8a6acc34a5"},"_deposit":{"created_by":4,"id":"3090","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"3090"},"status":"published"},"_oai":{"id":"oai:hbg.repo.nii.ac.jp:00003090","sets":["267:573:627"]},"author_link":["13018","13019"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-12-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"94","bibliographicPageStart":"91","bibliographicVolumeNumber":"54","bibliographic_titles":[{"bibliographic_title":"広島文化学園短期大学紀要"}]}]},"item_10002_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　I have held cooking and confectionery classes that do not use animal ingredients such as eggs and dairy products. In response to the recent heightened health awareness and gluten-free boom, there were many hopes in this course to know the recipes for sweets made with rice flour. In this paper, we summarized the “Sweets made of rice flour”course for 9 women in the region in April, Reiwa. All of them answered that they were satisfied in the post-implementation questionnaire about the course to know the characteristics of rice flour and making sweets with rice flour. The results revealed the high demand for gluten-free sweets. Currently, after chicken eggs and milk, wheat allergies are common among children. It was suggested that it was necessary to advance research on products and services that do not contain these three raw materials in various fields.","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.60171/00003083","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"広島文化学園短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12454339","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"18846769","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"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":"向田, 有香","creatorNameLang":"ja"}],"nameIdentifiers":[{"nameIdentifier":"13018","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Mukouda, Yuka","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"13019","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":"2023-05-29"}],"displaytype":"detail","filename":"54-08.pdf","filesize":[{"value":"838.9 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"54-08.pdf","objectType":"fulltext","url":"https://hbg.repo.nii.ac.jp/record/3090/files/54-08.pdf"},"version_id":"f42e58a4-4dbd-4936-9add-f3d2af5da339"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"米粉　rice flour","subitem_subject_scheme":"Other"},{"subitem_subject":"グルテンフリー　gluten-free","subitem_subject_scheme":"Other"},{"subitem_subject":"アレルギー　allergy","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":"〈研究ノート〉「デイトワークショップスタジオ」におけるお菓子教室の実践「米粉のおかし」","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"〈研究ノート〉「デイトワークショップスタジオ」におけるお菓子教室の実践「米粉のおかし」","subitem_title_language":"ja"},{"subitem_title":"Practice of Sweets Classes at “Date Workshop Studio”: Sweets Made of Rice Flour","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["627"],"pubdate":{"attribute_name":"公開日","attribute_value":"2023-03-15"},"publish_date":"2023-03-15","publish_status":"0","recid":"3090","relation_version_is_last":true,"title":["〈研究ノート〉「デイトワークショップスタジオ」におけるお菓子教室の実践「米粉のおかし」"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-09-12T23:05:53.219225+00:00"}