<?xml version="1.0" encoding="UTF-8"?>
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<rdfs:subClassOf rdf:resource="http://purl.obolibrary.org/obo/FOODON_03400817"/>
<rdfs:label xml:lang="en">unleavened bread, crisp bread and rusk (eurofir)</rdfs:label>
<rdfs:comment xml:lang="en">LanguaL curation note: Renamed from *FLATBREAD (EUROFIR)* (LanguaL 2010).</rdfs:comment>
<oboinowl_gen:hasSynonym xml:lang="en">crisp bread</oboinowl_gen:hasSynonym>
<oboinowl_gen:hasSynonym xml:lang="en">flatbread</oboinowl_gen:hasSynonym>
<oboinowl_gen:hasSynonym xml:lang="en">unleavened bread</oboinowl_gen:hasSynonym>
<obo_purl:IAO_0000115 xml:lang="en">A flatbread, or unleavened bread, is a simple bread made with flour, water, and salt and then thoroughly rolled into flattened dough. Many flatbreads are unleavened-made without yeast or sourdough culture-although some flatbread is made with yeast, such as pita bread. There are many other optional ingredients that flatbreads may contain, such as curry powder, diced jalapeños, chili powder, or black pepper. Olive oil or sesame oil may be added as well. Flatbreads can range from one millimeter to a few centimeters thick. [Wikipedia].
Includes pitta bread, matzo, tortilla.</obo_purl:IAO_0000115>
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<oboinowl_gen:hasDbXref rdf:resource="http://www.langual.org/langual_thesaurus.asp?termid=A0819"/>
<metadata_def:prefLabel xml:lang="en">unleavened bread, crisp bread and rusk (eurofir)</metadata_def:prefLabel>
<metadata_def:mappingLoom>unleavenedbreadcrispbreadandruskeurofir</metadata_def:mappingLoom>
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<?xml version="1.0" encoding="UTF-8"?>
<rdf:RDF xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:obo_purl="http://purl.obolibrary.org/obo/" xmlns:owl="http://www.w3.org/2002/07/owl#" xmlns:rdfs="http://www.w3.org/2000/01/rdf-schema#" xmlns:oboinowl_gen="http://www.geneontology.org/formats/oboInOwl#" xmlns:ns0="http://www.langual.org/" xmlns:metadata_def="http://data.bioontology.org/metadata/def/" xmlns:metadata="http://data.bioontology.org/metadata/">
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<rdfs:label xml:lang="en">unleavened bread, crisp bread and rusk (eurofir)</rdfs:label>
<rdfs:comment xml:lang="en">LanguaL curation note: Renamed from *FLATBREAD (EUROFIR)* (LanguaL 2010).</rdfs:comment>
<oboinowl_gen:hasSynonym xml:lang="en">crisp bread</oboinowl_gen:hasSynonym>
<oboinowl_gen:hasSynonym xml:lang="en">flatbread</oboinowl_gen:hasSynonym>
<oboinowl_gen:hasSynonym xml:lang="en">unleavened bread</oboinowl_gen:hasSynonym>
<obo_purl:IAO_0000115 xml:lang="en">A flatbread, or unleavened bread, is a simple bread made with flour, water, and salt and then thoroughly rolled into flattened dough. Many flatbreads are unleavened-made without yeast or sourdough culture-although some flatbread is made with yeast, such as pita bread. There are many other optional ingredients that flatbreads may contain, such as curry powder, diced jalapeños, chili powder, or black pepper. Olive oil or sesame oil may be added as well. Flatbreads can range from one millimeter to a few centimeters thick. [Wikipedia].
Includes pitta bread, matzo, tortilla.</obo_purl:IAO_0000115>
<obo_purl:IAO_0000114 rdf:resource="http://purl.obolibrary.org/obo/IAO_0000428"/>
<oboinowl_gen:hasDbXref rdf:resource="http://www.langual.org/langual_thesaurus.asp?termid=A0819"/>
<metadata_def:prefLabel xml:lang="en">unleavened bread, crisp bread and rusk (eurofir)</metadata_def:prefLabel>
<metadata_def:mappingLoom>unleavenedbreadcrispbreadandruskeurofir</metadata_def:mappingLoom>
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