@prefix nalt: <https://lod.nal.usda.gov/nalt/> .
@prefix dc: <http://purl.org/dc/terms/> .
@prefix xsd: <http://www.w3.org/2001/XMLSchema#> .
@prefix skos: <http://www.w3.org/2004/02/skos/core#> .
@prefix ns0: <https://lod.nal.usda.gov/naltv#> .
@prefix rdfs: <http://www.w3.org/2000/01/rdf-schema#> .
@prefix owl: <http://www.w3.org/2002/07/owl#> .
@prefix rdf: <http://www.w3.org/1999/02/22-rdf-syntax-ns#> .

nalt:192624
  dc:created "2012-10-31"^^xsd:date ;
  skos:related nalt:40998, nalt:42501 ;
  skos:inScheme <https://lod.nal.usda.gov/nalt> ;
  skos:prefLabel "valor de extensión del álcali"@es, "alkali spreading value"@en ;
  dc:modified "2013-02-06"^^xsd:date ;
  a skos:Concept, <https://lod.nal.usda.gov/naltv#Topic> ;
  skos:altLabel "alkali spreading score"@en ;
  skos:broader nalt:28873 ;
  skos:definition nalt:192624_def ;
  ns0:marc001 "60308" .

nalt:40998
  skos:prefLabel "calidad molinera"@es, "milling quality"@en ;
  a ns0:Product, skos:Concept ;
  skos:related nalt:192624 .

ns0:Topic
  rdfs:label "Topic"@en ;
  a owl:Class .

nalt:42501
  skos:prefLabel "gelatinización"@es, "gelatinization"@en ;
  a ns0:Topic, skos:Concept ;
  skos:related nalt:192624 .

nalt:28873
  skos:prefLabel "calidad de la cocción"@es, "cooking quality"@en ;
  a ns0:Product, skos:Concept ;
  skos:narrower nalt:192624 .

<https://lod.nal.usda.gov/nalt>
  rdfs:label "NALT Full"@en ;
  a skos:ConceptScheme .

nalt:192624_def
  rdf:value "Prueba para calcular la temperatura de gelatinización del almidón, en la cual se utiliza una escala de siete puntos, a fin de determinar el grado de extensión de los granos de arroz blanqueado en una solución de hidróxido de potasio."@es, "A test for estimating the gelatinization temperature of starch utilizing a seven point scale of the degree of spreading of milled rice grains in potassium hydroxide solution."@en ;
  dc:source "NAL Thesaurus Staff" ;
  a ns0:Definition .