Concept information
There is no term for this concept in this language.
PREFERRED TERM
DEFINITION
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Liquid preparation from ground cereals, spices, salt, sugar and other ingredients and/or additives for coating. Typical batter types are: non-leavened batter and leavened batter.
(en)Created: 9/20/22
BROADER CONCEPT
- pekárenské výrobky (sk)
IN OTHER LANGUAGES
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Arabic
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Czech
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English
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Georgian
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German
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PfannkuchenteigeCreated: 2011-10-12T15:38:09Z
Last modified: 2011-12-01T18:20:05Z
skos:notation: 1318405089852
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TeigeCreated: 2011-10-12T15:37:28Z
Last modified: 2011-12-01T18:20:05Z
skos:notation: 1318405048227
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Impasto per dolciCreated: 2011-10-12T15:40:00Z
Last modified: 2011-12-01T18:27:05Z
skos:notation: 50116
Italian
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PastellaCreated: 2011-10-12T15:39:27Z
Last modified: 2011-12-01T18:27:05Z
skos:notation: 1318405167156
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Tepung sadurCreated: 2011-04-25T16:26:26Z
Last modified: 2013-08-28T15:45:04Z
skos:notation: 1303719986101
Malay
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Portuguese
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Russian
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Swahili
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pigiliaCreated: 2022-04-29T10:51:42Z
skos:notation: 78c206d0
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Turkish
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Ukrainian
URI
http://aims.fao.org/aos/agrovoc/c_50116
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