{"@context":{"obo_purl":"http://purl.obolibrary.org/obo/","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#","oboinowl_gen":"http://www.geneontology.org/formats/oboInOwl#","ns0":"http://www.langual.org/","metadata_def":"http://data.bioontology.org/metadata/def/","metadata":"http://data.bioontology.org/metadata/"},"@id":"obo_purl:FOODON_03400815","@type":"owl:Class","rdfs:subClassOf":{"@id":"obo_purl:FOODON_03400812"},"rdfs:label":{"@language":"en","@value":"pasta and similar products (eurofir)"},"rdfs:comment":{"@language":"en","@value":"LanguaL curation note: Renamed from *PASTA (EUROFIR)* (LanguaL 2010)."},"oboinowl_gen:hasSynonym":{"@language":"en","@value":"pasta"},"obo_purl:IAO_0000115":{"@language":"en","@value":"Eurocode-2 group 06.30. Pasta can be either dried or fresh, and as main-dish (pasta asciutta) or miniature pasta (e.g. to add to soups). Although pasta is usually made from durum wheat flour, it can also be made from wholemeal flour or buckwheat flour. Noodles contain egg unless specifically referred to as plain noodles. Asian transparent noodles can made from a wide range of flours, many of them non-cereal."},"obo_purl:IAO_0000114":{"@id":"obo_purl:IAO_0000428"},"oboinowl_gen:hasDbXref":{"@id":"ns0:langual_thesaurus.asp?termid=A0815"},"metadata:def/prefLabel":{"@language":"en","@value":"pasta and similar products (eurofir)"},"metadata:def/mappingLoom":"pastaandsimilarproductseurofir","metadata:def/mappingSameURI":{"@id":"obo_purl:FOODON_03400815"},"metadata:prefixIRI":"FOODON:03400815"}