@prefix agrovoc: <http://aims.fao.org/aos/agrovoc/> .
@prefix rdf: <http://www.w3.org/1999/02/22-rdf-syntax-ns#> .
@prefix ns0: <http://art.uniroma2.it/ontologies/vocbench#> .
@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_632d591e
  rdf:value "Rye starch, from rye (Secale cereale L.), like starch of other types of cereals, is composed of two fractions–amylose and amylopectin. The baking quality of rye flour is mainly determined by evaluating the starch-amylolytic complex."@en ;
  ns0:hasSource "Adapted from Stępniewska S, Cacak-Pietrzak G, Szafrańska A, Ostrowska-Ligęza E, Dziki D. Assessment of the Starch-Amylolytic Complex of Rye Flours by Traditional Methods and Modern One. Materials. 2021; 14(24):7603. https://doi.org/10.3390/ma14247603" ;
  dc:created "2025-10-13T12:28:32"^^xsd:dateTime .

agrovoc:c_3f3a5e3c skos:definition agrovoc:xDef_632d591e .