{"@context":{"ns0":"https://cropontology.org/rdf/","rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","owl":"http://www.w3.org/2002/07/owl#","rdfs":"http://www.w3.org/2000/01/rdf-schema#","skos":"http://www.w3.org/2004/02/skos/core#","metadata_def":"http://data.bioontology.org/metadata/def/"},"@id":"ns0:CO_321:0000144","@type":"owl:Class","rdfs:subClassOf":{"@id":"ns0:Quality"},"rdfs:label":{"@language":"en","@value":"Dough alveograph value W"},"skos:definition":{"@language":"en","@value":"Dough strength by alveograph. W value is the area under the curve. it is a combination of dough strength (p value) and extensibility (l value)."},"metadata_def:prefLabel":{"@language":"en","@value":"Dough alveograph value W"},"metadata_def:mappingLoom":"doughalveographvaluew","metadata_def:mappingSameURI":{"@id":"ns0:CO_321:0000144"},"ns0:acronym":{"@language":"en","@value":"AlvW"},"ns0:attribute":"Alveograph value W"}