Vocabulary information
Title
Sourdough breadmaking glossary
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).
Creator
Bernard Onno
Elisa Michel (ORCID: 0000-0003-4888-0732)
Philippe Roussel
Delphine Sicard (ORCID: 0000-0003-4805-8220)
Contributor
Jérémy Yon (ORCID:0000-0002-4169-5780)
Sophie Aubin (ORCID:0000-0003-4805-8220)
Participants au projet Bakery
Language
Version
V1
Created
Friday, June 24, 2022 00:00:00
Attribution Name
Projet ANR Bakery
cc:attributionURL
License
dc:alternative
Bakery glossary
Identifier
URI
http://opendata.inrae.fr/PAN/GlossairePanificationLevain
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