{"@context":{"dc":"http:\/\/purl.org\/dc\/elements\/1.1\/","skos":"http:\/\/www.w3.org\/2004\/02\/skos\/core#","skos:broader":{"@type":"@id"},"skos:inScheme":{"@type":"@id"},"skos:related":{"@type":"@id"},"skos:narrower":{"@type":"@id"},"skos:hasTopConcept":{"@type":"@id"},"skos:topConceptOf":{"@type":"@id"}},"@id":"https:\/\/vocabulario.abcd.usp.br\/pt-br\/?tema=60846","@type":"skos:Concept","skos:prefLabel":{"@language":"pt","@value=":"MALTODEXTRINA"},"skos:inScheme":"https:\/\/vocabulario.abcd.usp.br\/pt-br\/","dct:created":"2008-08-12 00:00:00","dct:modified":"2008-08-12 00:00:00","skos:scopeNote":[{"@lang":"PT","@value":"Maltodextrinas s\u00e3o oligossacar\u00eddeos sol\u00faveis em \u00e1gua, provenientes da hidr\u00f3lise de amidos.  Fonte: TAKEITI, Cristina Yoshie. Estudo da influ\u00eancia da transi\u00e7\u00e3o v\u00edtrea sobre a instantaneiza\u00e7\u00e3o de maltodextrinas por processo de aglomera\u00e7\u00e3o \u00famida. Dispon\u00edvel em: http:\/\/www.fea.unicamp.br\/alimentarium\/ver_documento.php?did=369&pid=4&p=9&order=titulo."}],"skos:broader":["https:\/\/vocabulario.abcd.usp.br\/pt-br\/?tema=69906"]}