{"@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_321:0000210","@type":"owl:Class","rdfs:subClassOf":{"@id":"ns0:Quality"},"rdfs:label":{"@language":"en","@value":"Dough alveograph extensibility index"},"skos:definition":{"@language":"en","@value":"It is the extensibility index of the dough. (p200/p)*100, p200: pressure (p) at 4 cm (l= 40mm) of the curve."},"metadata_def:prefLabel":{"@language":"en","@value":"Dough alveograph extensibility index"},"metadata_def:mappingLoom":"doughalveographextensibilityindex","metadata_def:mappingSameURI":{"@id":"ns0:CO_321:0000210"},"ns0:acronym":{"@language":"en","@value":"AlvIe"},"ns0:attribute":"Alveograph extensibility index"}