@prefix agrovoc: <http://aims.fao.org/aos/agrovoc/> .
@prefix rdf: <http://www.w3.org/1999/02/22-rdf-syntax-ns#> .
@prefix dc: <http://purl.org/dc/terms/> .
@prefix xsd: <http://www.w3.org/2001/XMLSchema#> .
@prefix skos: <http://www.w3.org/2004/02/skos/core#> .

agrovoc:xDef_206e7e9c
  rdf:value "Sourdough is a stable culture of lactic acid bacteria and yeast in a mixture of flour and water. Broadly speaking, the yeast produces gas (carbon dioxide) which leavens the dough, and the lactic acid bacteria produce lactic acid, which contributes flavor in the form of sourness."@en ;
  dc:created "2021-03-09T15:53:35"^^xsd:dateTime ;
  dc:source <https://en.wikipedia.org/wiki/Sourdough> .

agrovoc:c_34039 skos:definition agrovoc:xDef_206e7e9c .