@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_f4918780
  rdf:value "The pasting properties of a food refer to the changes that occur in the food as a result of application of heat in the presence of water. These changes affect texture, digestibility, and end use of the food product."@en ;
  ns0:hasSource "Ocheme, O. B., Adedeji, O. E., Chinma, C. E., Yakubu, C. M., & Ajibo, U. H. (2018). Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends. Food Science & Nutrition, 6(5), 1173-1178. https://doi.org/10.1002/fsn3.670" ;
  dc:created "2023-11-24T17:27:43"^^xsd:dateTime .

agrovoc:c_7a503f23 skos:definition agrovoc:xDef_f4918780 .