@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_dd7d772b
  rdf:value "Staling, as it is applied to bakery foods, is a generic term covering a number of changes that occur in the products during normal storage. Main components of staling: (1) physicochemical changes of bread and related products (firming and texture deterioration of crumb and loss of crispness of crust) and (2) flavor changes."@en ;
  ns0:hasSource "Kulp K, Ponte JG Jr. Staling white pan bread: fundamental causes. Crit Rev Food Sci Nutr. 1981;15(1):1-48. doi: 10.1080/10408398109527319. PMID: 6170488." ;
  dc:created "2024-10-17T09:59:59"^^xsd:dateTime .

agrovoc:c_28534 skos:definition agrovoc:xDef_dd7d772b .