{"@context":{"ns0":"http://opendata.inra.fr/AsCoPainT/","rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","owl":"http://www.w3.org/2002/07/owl#","skos":"http://www.w3.org/2004/02/skos/core#","metadata_def":"http://data.bioontology.org/metadata/def/"},"@graph":[{"@id":"ns0:extensibilite","@type":["owl:NamedIndividual","skos:Concept"],"skos:prefLabel":{"@value":"extensibilité","@language":"fr"},"metadata_def:mappingSameURI":{"@id":"ns0:extensibilite"},"metadata_def:mappingLoom":"extensibilit","skos:broader":{"@id":"ns0:pate_petrie"},"skos:definition":{"@value":"Aptitude de la pâte à se déformer en longueur (allongement de la pâte) sous l’action de sollicitations manuelles jusqu’à un point de rupture (déchirement). La déformation en longueur correspond à une sollicitation en extension uni-axiale.","@language":"fr"},"skos:altLabel":[{"@value":"allongement","@language":"fr"},{"@value":"souplesse","@language":"fr"},{"@value":"étirable","@language":"fr"}],"skos:scopeNote":{"@value":"Boulangerie","@language":"fr"},"skos:inScheme":{"@id":"ns0:AsCoPain-T"},"skos:related":{"@id":"ns0:petrissage"}},{"@id":"ns0:petrissage","skos:related":{"@id":"ns0:extensibilite"}}]}