Description du vocabulaire
Titre
Sourdough breadmaking glossary
Sujet(s)
Description
This glossary is intended for those who wish to learn about the knowledge and practices of sourdough bread-making. The farmers, bakers and scientists of the BAKERY participatory research project (https://anr.fr/Projet-ANR-13-ALID-0005) on the diversity and functioning of agri-food ecosystems, (Wheat / Man / Sourdough), have thought about a common language that would allow them to understand each other and to share the knowledge of sourdough breadmaking. This approach led to the construction of this French glossary containing 184 concepts defined and interconnected by associative relationships.
Initially published as a book (ISBN: 978-2-7592-3166-9), the glossary was transposed into SKOS, a format usable by computer applications, and published according to FAIR principles with the support of the ANR FooSIN project (https://anr.fr/Projet-ANR-19-DATA-0019).
Initially published as a book (ISBN: 978-2-7592-3166-9), the glossary was transposed into SKOS, a format usable by computer applications, and published according to FAIR principles with the support of the ANR FooSIN project (https://anr.fr/Projet-ANR-19-DATA-0019).
Créateur(s)
Bernard Onno
Elisa Michel (ORCID: 0000-0003-4888-0732)
Philippe Roussel
Delphine Sicard (ORCID: 0000-0003-4805-8220)
Contributeur(s)
Jérémy Yon (ORCID:0000-0002-4169-5780)
Sophie Aubin (ORCID:0000-0003-4805-8220)
Participants au projet Bakery
Langue(s)
Version
V1
Date de création
Friday, June 24, 2022 00:00:00
Nom d'attribution
Projet ANR Bakery
URL d'attribution
Licence
Titre alternatif
Bakery glossary
Identifiant
Type d'entrée
URI
http://opendata.inrae.fr/PAN/GlossairePanificationLevain
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