{"@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_321:0000212","@type":"owl:Class","rdfs:subClassOf":{"@id":"ns0:Quality"},"rdfs:label":{"@language":"en","@value":"Dough alveograph value L"},"skos:definition":{"@language":"en","@value":"L value is the extensibility of the dough before the bubble breaks. it is indicated by the length of the curve."},"metadata_def:prefLabel":{"@language":"en","@value":"Dough alveograph value L"},"metadata_def:mappingLoom":"doughalveographvaluel","metadata_def:mappingSameURI":{"@id":"ns0:CO_321:0000212"},"ns0:acronym":{"@language":"en","@value":"AlvL"},"ns0:attribute":"Alveograph value L"}