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

nalt:433_def
  rdf:value "Etapa intermedia en el proceso de elaboración de una masa; generalmente, consiste en una mezcla fermentada de harina, levadura y líquidos."@es, "An intermediate step in the dough making process, usually a fermented mixture of flour, yeast and liquids."@en ;
  dc:source "NAL Thesaurus Staff" ;
  a <https://lod.nal.usda.gov/naltv#Definition> .

nalt:428
  skos:prefLabel "masa de panadería"@es, "dough"@en ;
  a <https://lod.nal.usda.gov/naltv#Product>, skos:Concept ;
  skos:narrower nalt:433 .

<https://lod.nal.usda.gov/naltv#Product>
  rdfs:label "Product"@en ;
  a owl:Class .

nalt:433
  skos:related nalt:15574 ;
  a skos:Concept, <https://lod.nal.usda.gov/naltv#Product> ;
  dc:created "2006-01-19"^^xsd:date ;
  skos:prefLabel "masa fermentada"@es, "dough sponges"@en ;
  skos:hiddenLabel "dough-sponges"@en, "dough sponge"@en ;
  skos:definition nalt:433_def ;
  skos:broader nalt:428 ;
  dc:modified "2012-11-30"^^xsd:date ;
  skos:inScheme <https://lod.nal.usda.gov/nalt> ;
  ns0:marc001 "51533" .

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

nalt:15574
  skos:prefLabel "fabricación de pan"@es, "breadmaking"@en ;
  a ns0:Topic, skos:Concept ;
  skos:related nalt:433 .