@article{oai:sucra.repo.nii.ac.jp:00017827,
 author = {上野, 茂昭 and 平井, 怜 and 菊池, 愛未 and 島田, 玲子},
 issue = {2},
 journal = {埼玉大学紀要. 教育学部, Journal of Saitama University. Faculty of Education},
 month = {},
 note = {We newly suggest the cottage cheese like milk aggregated products, which can be made at home from milk and acidic compounds such as vinegar and lemon juice, to improve dietary habitats and nutrition for children. The recipe and qualities used with acidulants (vinegar and beverages) with different pH values and material contents remained unclear. We investigated the components such as water, protein, lipid and ash in cottage cheese like milk aggregated products. We also investigated the softness of cottage cheese like milk aggregated products during compression. Additionally, we develop a class plan especially as the home economics class to improve children’s dietary habitats and nutrition by using cottage cheese like milk aggregated products., text, application/pdf},
 pages = {41--52},
 title = {子どもの食生活・栄養改善のための乳調製食品および授業計画の提案<教育科学>},
 volume = {66},
 year = {2017},
 yomi = {ウエノ, シゲアキ and ヒライ, レイ and キクチ, マナミ and シマダ, レイコ}
}