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Core Data

28CrYwBpig7S9
ISCC-ID - digital asset identifier
CCL1vPjm4CmFJ-CTWsHT1aPzvKh-CDhCssCy29T1y-CR7sA4m1JN56R
ISCC-CODE - digital asset descriptor
2QTa5N4aeSrCB2MLoPdPF4AsTjstJgcLTnd
PUBLIC-KEY or WALLET-ADDRESS of DECLARING PARTY
0
Number of times updated

Seed Metadata (Immutable)

optimization of the amount of chickpea sourdough and dry yeast in wheat bread formulation evaluation of physicochemical sensory

Ledger Reference

coblo
Source Ledger/Blockchain
204117
N-th ISCC Decleration on source ledger
458ce1e6e7f0c4ef18b2377f9e180b6e249988c7d1e9e68c311d3f101bf24508
Hash of block that includes the ISCC-DECLARATION
4997d0783e30e708ec744162590e312359f774acfe88259a4e6032728baf84f0
Hash of transaction that includes the ISCC-DECLERATION
0
Output index that includes ISCC-DECLERATION (UTXO based chains)

Mutable Metadata

[{"data": {"name": "Optimization of The Amount of Chickpea Sourdough and Dry Yeast in Wheat Bread Formulation: Evaluation of Physicochemical, Sensory and Antioxidant Properties", "@type": "ScholarlyArticle", "genre": "journal-article", "author": [{"name": "M\u00fcge Hendek Ertop", "@type": "Person"}, {"name": "\u015eeker \u0130brahim Tu\u011fkan", "@type": "Person"}], "@context": "http://schema.org/", "encoding": [{"@type": "MediaObject", "contentUrl": "https://www.jstage.jst.go.jp/article/fstr/24/1/24_45/_pdf", "encodingFormat": "application/pdf"}], "publisher": {"name": "Japanese Society for Food Science and Technology", "@type": "Organization"}, "identifier": [{"@type": "PropertyValue", "value": "10.3136/fstr.24.45", "propertyID": "DOI"}, {"@type": "PropertyValue", "value": "CCL1vPjm4CmFJ-CTWsHT1aPzvKh-CDhCssCy29T1y-CR7sA4m1JN56R", "propertyID": "ISCC"}], "datePublished": "2018-01-01"}, "schema": "schema.org", "mediatype": "application/ld+json"}]
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