Concept information
Preferred term
strand
Entry terms
- dough strand
- ribbon
Subject
- Food sciences and technology
Example
- Shaping or forming is a result of the configuration of the orifice through which the material is extruded and the relative speeds of the cutoff knife and the dough strand. (Source : INRA)
preferred label (skos-xl)
- https://opendata.inra.fr/CUEX/xl_de_5-6 (Extrusion)
- https://opendata.inra.fr/CUEX/xl_fr_5-1 (Extrusion)
In other languages
URI
https://opendata.inra.fr/CUEX/5
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