{"created":"2023-06-20T13:41:31.394160+00:00","id":835,"links":{},"metadata":{"_buckets":{"deposit":"0d540653-f245-408a-896b-e1aa63db4f88"},"_deposit":{"created_by":3,"id":"835","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"835"},"status":"published"},"_oai":{"id":"oai:fujijoshi.repo.nii.ac.jp:00000835","sets":["6:80:82"]},"author_link":["1334","1331","1335","1337","1332","1336","1333","1338"],"item_3_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2014-03-31","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"23","bibliographicPageStart":"19","bibliographicVolumeNumber":"51","bibliographic_titles":[{}]}]},"item_3_description_11":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"In recent years, the popularization of food produced in Hokkaido has been encouraged through the promotion of concepts such \"local production for local consumption\"and \"food education\"generally across Hokkaido. In Ishikari City, there has been a move to develop a range of products using either \"Haru yo Koi\" (bread flour) or \"Kita Honami\"(cake flour), both produced locally in Hokkaido. Here, we reported an example of the measures under taken through university industry research collaboration utilizing flour produced in Ishikari City, Hokkaido. Bagels, made from Ishikari flour into which cherry tomato puree was added, were sold and a questionnaire survey was distributed to customers. From these results, it appears that further product development using wheat from Ishikari can enable the promotion of the concept of local production for local consumption.","subitem_description_type":"Other"}]},"item_3_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"5","subitem_description_type":"Other"}]},"item_3_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00009362563","subitem_description_type":"Other"}]},"item_3_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA12605795","subitem_source_identifier_type":"NCID"}]},"item_3_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"藤女子大学人間生活学部食物栄養学科 "},{"subitem_text_value":" 藤女子大学人間生活学部食物栄養学科 "},{"subitem_text_value":" 藤女子大学人間生活学部食物栄養学科 "},{"subitem_text_value":" 藤女子大学人間生活学部食物栄養学科"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"菊地, 和美"}],"nameIdentifiers":[{"nameIdentifier":"1331","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"坂本 佳菜子"}],"nameIdentifiers":[{"nameIdentifier":"1332","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"根本 亜矢子"}],"nameIdentifiers":[{"nameIdentifier":"1333","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"村田 まり子"}],"nameIdentifiers":[{"nameIdentifier":"1334","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"KIKUCHI, Kazumi","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1335","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"SAKAMOTO Kanako","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1336","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"NEMOTO Ayako","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1337","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"MURATA Mariko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1338","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":"2016-08-22"}],"displaytype":"detail","filename":"KJ00009362563.pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00009362563.pdf","url":"https://fujijoshi.repo.nii.ac.jp/record/835/files/KJ00009362563.pdf"},"version_id":"a1689b80-f0fb-4c74-b0e5-2efd97e8b172"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"Haru yo Koi(bread flour) ","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":" bagel","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":"北海道石狩産小麦粉の普及に関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"北海道石狩産小麦粉の普及に関する研究"},{"subitem_title":"A Study of the Growing Popularity of Flour Produced in Ishikari, Hokkaido","subitem_title_language":"en"}]},"item_type_id":"3","owner":"3","path":["82"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-08-22"},"publish_date":"2016-08-22","publish_status":"0","recid":"835","relation_version_is_last":true,"title":["北海道石狩産小麦粉の普及に関する研究"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-20T14:06:46.917791+00:00"}