@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_9a3042a6
  rdf:value " If starch is subjected to dry heat, it breaks down to form dextrins, also called \"pyrodextrins\" in this context. This break down process is known as dextrinization. (Pyro)dextrins are mainly yellow to brown in color and dextrinization is partially responsible for the browning of toasted bread."@en ;
  dc:created "2018-11-19T10:16:37.222+01:00"^^xsd:dateTime ;
  dc:source <https://en.wikipedia.org/wiki/Starch> .

agrovoc:c_5831e9ac skos:definition agrovoc:xDef_9a3042a6 .