Spent Coffee Grounds as a Sustainable Coffee Flavouring Ingredient in Muffins
<p>Data for the paper entitles: Spent Coffee Grounds as a Sustainable Coffee Flavouring Ingredient in Muffins <br>Published by Sina Breian Solberg and Svein Øivind Solberg<br>Journal: Exploration of Foods and Foodomics, December 2024</p> <p>Affiliation SBS: The National Bakery School, London South Bank University, London SE1 0AA, United Kingdom <br>Affiliation SØS: Faculty of Applied Ecology, Agricultural Sciences and Biotechnology, Inland Norway University of Applied Sciences, Ridabu, Norway</p> <p>Correspondence: Svein Øivind Solberg, Faculty of Applied Ecology, Agricultural Sciences and Biotechnology, Inland Norway University of Applied Sciences, 2322 Ridabu, Norway; svein.solberg@inn.no.</p>
ShareScore
36/100
Overall dataset sharing score
Score breakdown
These five areas show where the dataset supports — or may limit — practical reuse.
- Stewardship
- 8
- Harmonization
- 4
- Access
- 16
- Reuse readiness
- 8
- Engagement
- 0
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