@prefix nalt: <https://lod.nal.usda.gov/nalt/> .
@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 rdf: <http://www.w3.org/1999/02/22-rdf-syntax-ns#> .
@prefix dc: <http://purl.org/dc/terms/> .
@prefix xsd: <http://www.w3.org/2001/XMLSchema#> .
@prefix ns0: <https://lod.nal.usda.gov/naltv#> .

nalt:58070
  skos:prefLabel "adhesividad"@es, "stickiness"@en ;
  a <https://lod.nal.usda.gov/naltv#Topic>, skos:Concept ;
  skos:related nalt:68074 .

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

nalt:68074_def
  rdf:value "Arroz con un 0-2% de amilosa o mayormente amilopectina en el endospermio y almidón del polen."@es, "Rice with 0-2% amylose or mainly amylopectin in the endosperm and pollen starch."@en ;
  dc:source "NAL Thesaurus Staff" ;
  a <https://lod.nal.usda.gov/naltv#Definition> .

nalt:68082
  skos:prefLabel "vinos de arroz"@es, "rice wines"@en ;
  a <https://lod.nal.usda.gov/naltv#Product>, skos:Concept ;
  skos:related nalt:68074 .

nalt:56293
  skos:prefLabel "arroz"@es, "rice"@en ;
  a <https://lod.nal.usda.gov/naltv#Product>, skos:Concept ;
  skos:narrower nalt:68074 .

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

nalt:334463
  skos:prefLabel "almidón ceroso"@es, "waxy starch"@en ;
  a <https://lod.nal.usda.gov/naltv#Chemical>, skos:Concept ;
  skos:related nalt:68074 .

nalt:68074
  skos:altLabel "arroz pegajoso"@es, "waxy rice"@en, "arroz dulce"@es, "sticky rice"@en, "arroz apelmasado"@es, "sweet rice"@en ;
  skos:related nalt:334463, nalt:68082, nalt:58070 ;
  dc:created "2006-08-10"^^xsd:date ;
  dc:modified "2019-10-01"^^xsd:date ;
  a skos:Concept, <https://lod.nal.usda.gov/naltv#Product> ;
  ns0:marc001 "51631" ;
  skos:inScheme <https://lod.nal.usda.gov/nalt> ;
  skos:hiddenLabel "glutinous-rice"@en ;
  skos:prefLabel "arroz glutinoso"@es, "glutinous rice"@en ;
  skos:definition nalt:68074_def ;
  skos:scopeNote "Variedades de arroz que tienen sólo 0-2% de amilosa o mayormente amilopectina en el almidón; USAR “adhesividad” para referirse a una cualidad de cualquier arroz cocinado o procesado."@es, "Use for rice varieties that have only 0-2% percent amylose or mainly amylopectin in the starch; For stickiness as a quality of any cooked or processed rice USE stickiness."@en ;
  skos:broader nalt:56293 .