<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Cactus_fries> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Nun\u0027s_puffs> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#label>	"\u9762\u7CCA"@zh .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_European_cuisines> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Gluten> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/abstract>	"Adonan encer atau jeladren adalah hasil percampuran bahan-bahan pembuat kue, seperti tepung terigu dengan air, susu dan telur. Bakpuder juga merupakan komponen pengembang yang biasa digunakan untuk mengembangkan adonan, atau bisa juga berfermentasi secara alami apabila ingin menambahkan rasa. Selalu juga bahan penaik digunakan, bagi menampakkan adonan terlihat ringan dan berangin. Air berkarbonasi atau cairan karbonasi lainnya seperti bir juga bisa digunakan untuk kegunaan yang sama. Kekentalan adonan beragam dari kental hingga encer atau seperti krim. Adonan encer kemudian digoreng, , atau dikukus. Adonan encer dapat berasa manis atau asin, tergantung dalam penambahan gula atau garam. Adonan encer umumnya dipakai dalam masakan seperti bolu, kue dadar, wafel, puding, beberapa jenis kue kering, beberapa jenis roti, dan beraneka ragam gorengan."@in .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Vada_(food)> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://ja.dbpedia.org/resource/\u751F\u5730_(\u98DF\u54C1)> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://ru.dbpedia.org/resource/\u041A\u043B\u044F\u0440> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://pt.dbpedia.org/resource/Polme> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Leavening_agent> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://en.wikipedia.org/wiki/Batter_(cooking)> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/depiction>	<http://commons.wikimedia.org/wiki/Special:FilePath/Angel_food_cake_batter_1.jpg> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/depiction>	<http://commons.wikimedia.org/wiki/Special:FilePath/Batter_for_pancakes.jpg> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Funnel_cake> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Pancake> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Teak> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/depiction>	<http://commons.wikimedia.org/wiki/Special:FilePath/Crepesteig_040.jpg> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://dbpedia.org/ontology/ChemicalSubstance> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/depiction>	<http://commons.wikimedia.org/wiki/Special:FilePath/\u0C97\u0CCB\u0CA7\u0CBF_\u0CB8\u0C82\u0CAA\u0CA3\u0CC6.jpg> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#comment>	"Smet \u00E4r en kladdig blandning av olika ingredienser, f\u00F6r framst\u00E4llande av en matr\u00E4tt eller bakverk. En smet best\u00E5r oftast av n\u00E5got sorts mj\u00F6l och en v\u00E4tska, s\u00E5 som vatten eller mj\u00F6lk. \u00C4gg och n\u00E5got sorts j\u00E4smedel \u00E4r ocks\u00E5 vanligt f\u00F6rekommande. En smets viskositet kan variera kraftigt. Fr\u00E5n en relativt fast smet, till en betydligt tunnare s\u00E5dan. En smet tillagas vanligtvis p\u00E5 n\u00E5got s\u00E4tt, till exempel genom stekning eller bakning. En smet kan anv\u00E4ndas till att g\u00F6ra bland annat pannkakor, v\u00E5fflor, muffins, munkar, t\u00E5rtor och vissa br\u00F6d."@sv .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/depiction>	<http://commons.wikimedia.org/wiki/Special:FilePath/Batter_spatula.jpg> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Cimpa> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/depiction>	<http://commons.wikimedia.org/wiki/Special:FilePath/Beer_Battered_Fish_and_Chips.jpg> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Flours> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Upside-down_cake> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Fermentation_(food)> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Yorkshire_pudding> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Carbonated_water> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Dosa_(food)> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#comment>	"La pastella \u00E8 un preparato gastronomico finalizzato alla preparazione di vivande fritte, che esse siano verdure, pesce o frutta. Esistono diverse ricette per la sua preparazione, fermo restando che due elementi sono indispensabili; la farina (di grano tenero o di grano duro) e l'acqua (liscia o frizzante)."@it .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Stuffed_peppers> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Beer_cake> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://purl.org/dc/terms/subject>	<http://dbpedia.org/resource/Category:Food_ingredients> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Whitebait> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Clam_cake> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Fruit> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Nilasing_na_hipon> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Plum_cake> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Kue_pancong> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Banana_cake> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/property/wikiPageUsesTemplate>	<http://dbpedia.org/resource/Template:For> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Glutinous_rice> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Kue_pukis> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Kue_rangi> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_Thai_ingredients> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Cobbler_(food)> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://en.wikipedia.org/wiki/Batter_(cooking)?oldid=1107850192&ns=0> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Rice_batter> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Battered_sausage> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Category:Food_ingredients> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Kakanin> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Beer_bread> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_German_desserts> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#comment>	"Beslag is een basisproduct in de keuken voor de bereiding van zeer uiteenlopende soorten voedsel. Het bestaat in principe uit meel en water of een andere vloeistof (melk, bier) waaraan eventueel zout en ei worden toegevoegd. Anders dan deeg is beslag vloeibaar en wordt het niet gekneed, maar geroerd. Het gebruik van beslag gebeurt op verschillende manieren:"@nl .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/property/wikiPageUsesTemplate>	<http://dbpedia.org/resource/Template:Authority_control> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Zucchini_slice> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_Indonesian_snacks> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Cilok> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/German_cuisine> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Milk> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Fried_fish> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Rum_baba> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Kue_ape> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://zh.dbpedia.org/resource/\u9762\u7CCA> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/thumbnail>	<http://commons.wikimedia.org/wiki/Special:FilePath/Batter_for_pancakes.jpg?width=300> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_English_dishes> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Tempeh> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Egg_batter> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Cider_doughnut> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Popcorn_shrimp> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://dbpedia.org/resource/Batter_(cooking)> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Puto_(food)> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Popover> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Munthiri_kothu> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Strawberry_cake> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Marble_cake> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Ompong_Galapong:_May_Ulo,_Walang_Tapon> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Cornmeal> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Chicken_McNuggets> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Toad_in_the_hole> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Breaded_cutlet> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Serabi> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Tapas> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Neer_dosa> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Spinach_cake> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Diples> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Cooking_batter> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Okoy> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Patty> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Battered> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/English_cuisine> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#comment>	"Adonan encer atau jeladren adalah hasil percampuran bahan-bahan pembuat kue, seperti tepung terigu dengan air, susu dan telur. Bakpuder juga merupakan komponen pengembang yang biasa digunakan untuk mengembangkan adonan, atau bisa juga berfermentasi secara alami apabila ingin menambahkan rasa. Selalu juga bahan penaik digunakan, bagi menampakkan adonan terlihat ringan dan berangin. Air berkarbonasi atau cairan karbonasi lainnya seperti bir juga bisa digunakan untuk kegunaan yang sama."@in .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_baked_goods> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Vietnamese_cuisine> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Anemonia_sulcata> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/The_Wife_Aquatic> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Cr\u00EApe> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Spam_fritter> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Gram_flour> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Tempura> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_pancakes> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_Indonesian_dishes> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#label>	"Adonan encer"@in .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Fish_fry> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://rdf.freebase.com/ns/m.0731xb> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Crispy_kangk\u00F3ng> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Apple_crisp> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Scraps_(batter)> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Angel_food_cake> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Pakoda> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Batter_(food)> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#label>	"\u041A\u043B\u044F\u0440"@ru .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Carbonated_water> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Hot_dog_variations> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Cake_batter> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Shallow_frying> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://es.dbpedia.org/resource/Rebozado> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Pescadito> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Di\u0101ng-bi\u0115ng-g\u00F9> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Hushpuppy> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#comment>	"\u0627\u0644\u0639\u062C\u064A\u0646 \u0627\u0644\u0633\u0627\u0626\u0644 (\u0628\u0627\u0644\u0625\u0646\u062C\u0644\u064A\u0632\u064A\u0629: Batter)\u200F\u060C \u0647\u0648 \u0645\u0632\u064A\u062C \u0633\u0627\u0626\u0644 \u0645\u0643\u0648\u0646 \u0645\u0646 \u0646\u0648\u0639 \u0648\u0627\u062D\u062F \u0623\u0648 \u0623\u0643\u062B\u0631 \u0645\u0646 \u0623\u0646\u0648\u0627\u0639 \u0627\u0644\u0637\u062D\u064A\u0646 \u0627\u0644\u0645\u0635\u0646\u0648\u0639 \u0645\u0646 \u0627\u0644\u062D\u0628\u0648\u0628. \u064A\u0633\u062A\u062E\u062F\u0645 \u0627\u0644\u0639\u062C\u064A\u0646 \u0627\u0644\u0633\u0627\u0626\u0644 \u0644\u0625\u0639\u062F\u0627\u062F \u0627\u0644\u0623\u0637\u0639\u0645\u0629 \u0627\u0644\u0645\u062E\u062A\u0644\u0641\u0629. \u0648\u0627\u0644\u0639\u062C\u064A\u0646 \u0627\u0644\u0633\u0627\u0626\u0644 \u0641\u064A \u0627\u0644\u0644\u063A\u0629 \u0627\u0644\u0641\u0631\u0646\u0633\u064A\u0629 \u0627\u0644\u0642\u062F\u064A\u0645\u0629 \u064A\u0634\u062A\u0642 \u0645\u0646 \u0643\u0644\u0645\u0629 (battre) \u0627\u0644\u062A\u064A \u062A\u0639\u0646\u064A \u0645\u0632\u062C \u0623\u0648 \u062E\u0644\u0637\u060C"@ar .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_Irish_dishes> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Batter> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Tea_loaf> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_regional_dishes_of_the_United_States> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Brandy> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Spice> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Punugulu> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Umami> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Jolpan> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Chicken_nugget> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Steaming> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://dbpedia.org/class/yago/Foodstuff107566340> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Benne_dose> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Chicken_fried_steak> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://dbpedia.org/class/yago/Matter100020827> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Viscosity> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Chicken_fried_bacon> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Waffle> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://yago-knowledge.org/resource/Batter_(cooking)> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Chicken_lollipop> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#label>	"\u041A\u043B\u044F\u0440"@uk .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Circus_Drive-In> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Chicken_balls> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_dumplings> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Blini> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Shortening> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Modified_starch> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#label>	"Rebozado"@es .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Pancake_house> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_Norwegian_dishes> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_rolled_foods> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Kibbeling> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Chitterlings> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Ikan_goreng> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Spekkoek> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Cuisine_of_Monmouthshire> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#comment>	"La p\u00E2te est un m\u00E9lange liquide qui peut facilement \u00EAtre vers\u00E9 dans un moule. La p\u00E2te est utilis\u00E9 principalement pour des cr\u00EApes, des g\u00E2teaux l\u00E9gers, et comme couche pour les aliments frits. Le mot p\u00E2te vient du mot fran\u00E7ais battre, comme beaucoup de p\u00E2tes n\u00E9cessitent qu'on les batte ou les fouette dans leur pr\u00E9paration."@fr .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Beer> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Octopus_as_food> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Fried_cauliflower> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#label>	"Batter (cooking)"@en .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Fried_pickle> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#comment>	"Polme \u00E9 uma prepara\u00E7\u00E3o culin\u00E1ria utilizada na fritura de determinados alimentos. \u00C9 uma massa de consist\u00EAncia mole, com a qual se envolvem os alimentos antes de os fritar. Os seus ingredientes principais s\u00E3o a farinha de trigo, ovo e/ou \u00E1gua. A sua espessura pode variar, existindo polmes finos e polmes mais grossos, consoante a sua composi\u00E7\u00E3o. Pode ser utilizado, por exemplo, na prepara\u00E7\u00E3o de peixe frito, pataniscas de bacalhau, peixinhos da horta ou tempura. O seu nome deriva do voc\u00E1bulo latino pulmentu, que significa polpa."@pt .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Fried_ice_cream> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_stuffed_dishes> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Fried_mushrooms> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Rice> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Beer_battered> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Beer_battering> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/The_Simpsons_opening_sequence> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_pastries> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Spit_cake> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Gizzard> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#comment>	"Batter is a flour mixture with liquid and other ingredients such as sugar, salt and leavening used for cooking. Batter is most often used for pancakes, light cakes, and as a coating for fried foods. It is also used for a variety of batter breads. The word batter comes from the French word battre, which means to beat, as many batters require vigorous beating or whisking in their preparation."@en .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_breads> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Oladyi> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Halu\u0161ky> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Cake> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Beer_batter> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Fried_Coke> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Wonut> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Creaming_(food)> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Pudding> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#comment>	"\u03A4\u03BF \u03BA\u03BF\u03C5\u03C1\u03BA\u03BF\u03CD\u03C4\u03B9 \u03B5\u03AF\u03BD\u03B1\u03B9 \u03BB\u03B5\u03C0\u03C4\u03CC\u03C1\u03C1\u03B5\u03C5\u03C3\u03C4\u03B7 \u03B6\u03CD\u03BC\u03B7 \u03C0\u03BF\u03C5 \u03C0\u03B1\u03C1\u03B1\u03C3\u03BA\u03B5\u03C5\u03AC\u03B6\u03B5\u03C4\u03B1\u03B9 \u03BC\u03B5 \u03BD\u03B5\u03C1\u03CC, \u03B1\u03BB\u03B5\u03CD\u03C1\u03B9 \u03BA\u03B1\u03B9 \u03BC\u03B1\u03B3\u03B9\u03AC. \u03A7\u03C1\u03B7\u03C3\u03B9\u03BC\u03BF\u03C0\u03BF\u03B9\u03B5\u03AF\u03C4\u03B1\u03B9 \u03C3\u03C4\u03BF \u03C3\u03C4\u03AC\u03B4\u03B9\u03BF \u03C4\u03BF\u03C5 \u03C0\u03B1\u03BD\u03B1\u03C1\u03AF\u03C3\u03BC\u03B1\u03C4\u03BF\u03C2 \u03C0\u03C1\u03B9\u03BD \u03C4\u03BF \u03C4\u03B7\u03B3\u03AC\u03BD\u03B9\u03C3\u03BC\u03B1, \u03BA\u03B1\u03B9 \u03B3\u03B9\u03B1 \u03C0\u03B1\u03C1\u03B1\u03C3\u03BA\u03B5\u03C5\u03AE \u03C4\u03B7\u03B3\u03B1\u03BD\u03AF\u03C4\u03C9\u03BD. \u03A3\u03C5\u03BD\u03AE\u03B8\u03C9\u03C2 \u03C0\u03B1\u03C1\u03B1\u03C3\u03BA\u03B5\u03C5\u03AC\u03B6\u03B5\u03C4\u03B1\u03B9 \u03BC\u03B5 \u03B1\u03BD\u03AC\u03BC\u03B5\u03B9\u03BE\u03B7 \u03B1\u03BB\u03B5\u03CD\u03C1\u03C9\u03BD \u03BA\u03B1\u03B9 \u03B5\u03BD\u03CC\u03C2 \u03C5\u03B3\u03C1\u03BF\u03CD: \u03BD\u03B5\u03C1\u03CC, \u03B3\u03AC\u03BB\u03B1 \u03AE \u03B1\u03C5\u03B3\u03AC. \u0395\u03BD\u03B1\u03BB\u03BB\u03B1\u03BA\u03C4\u03B9\u03BA\u03AC, \u03C0\u03B1\u03C1\u03B1\u03C3\u03BA\u03B5\u03C5\u03AC\u03B6\u03B5\u03C4\u03B1\u03B9 \u03BC\u03B5 \u03BC\u03BF\u03CD\u03BB\u03B9\u03B1\u03C3\u03BC\u03B1 \u03C3\u03B9\u03C4\u03B7\u03C1\u03CE\u03BD \u03C3\u03B5 \u03BD\u03B5\u03C1\u03CC \u03BA\u03B1\u03B9 \u03C5\u03B3\u03C1\u03AE \u03AC\u03BB\u03B5\u03C3\u03B7. \u039C\u03B5 \u03C0\u03C1\u03BF\u03C3\u03B8\u03AE\u03BA\u03B7 \u03B5\u03BD\u03CC\u03C2 \u03C0\u03B1\u03C1\u03AC\u03B3\u03BF\u03BD\u03C4\u03B1 \u03B4\u03B9\u03CC\u03B3\u03BA\u03C9\u03C3\u03B7\u03C2 , \u03CC\u03C0\u03C9\u03C2 \u03BC\u03C0\u03AD\u03B9\u03BA\u03B9\u03BD \u03C0\u03AC\u03BF\u03C5\u03BD\u03C4\u03B5\u03C1, \u03C4\u03BF \u03BA\u03BF\u03C5\u03C1\u03BA\u03BF\u03CD\u03C4\u03B9 \u03B1\u03B5\u03C1\u03AF\u03B6\u03B5\u03C4\u03B1\u03B9 \u03BA\u03B1\u03B9 \u03C6\u03BF\u03C5\u03C3\u03BA\u03CE\u03BD\u03B5\u03B9 \u03BC\u03B5 \u03C4\u03BF \u03BC\u03B1\u03B3\u03B5\u03AF\u03C1\u03B5\u03BC\u03B1. \u0395\u03BD\u03CE, \u03BC\u03B5 \u03C0\u03C1\u03BF\u03C3\u03B8\u03AE\u03BA\u03B7 \u03BC\u03B1\u03B3\u03B9\u03AC\u03C2 \u03BD\u03BF\u03C3\u03C4\u03B9\u03BC\u03AF\u03B6\u03B5\u03B9. \u039C\u03B5 \u03C0\u03C1\u03BF\u03C3\u03B8\u03AE\u03BA\u03B7 \u03B1\u03BD\u03B8\u03C1\u03B1\u03BA\u03BF\u03CD\u03C7\u03BF\u03C5 \u03BD\u03B5\u03C1\u03BF\u03CD, \u03AE \u03BC\u03C0\u03AF\u03C1\u03B1\u03C2 \u03C4\u03BF \u03BC\u03B5\u03AF\u03B3\u03BC\u03B1 \u03B1\u03B5\u03C1\u03AF\u03B6\u03B5\u03C4\u03B1\u03B9. \n* \u039A\u03BF\u03C5\u03C1\u03BA\u03BF\u03CD\u03C4\u03B9 \u03B3\u03B9\u03B1 \u03BA\u03C1\u03AD\u03C0\u03B5\u03C2 \n* \u039A\u03BF\u03C5\u03C1\u03BA\u03BF\u03CD\u03C4\u03B9 \u03BA\u03B1\u03B9 \u03BA\u03BF\u03C5\u03C4\u03AC\u03BB\u03B1 \n*"@el .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Whisk> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Fl\u00E4skpannkaka> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#label>	"Smet"@sv .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Javanese_cuisine> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_The_Catherine_Tate_Show_characters_and_sketches> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Flaugnarde> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Tortillitas_de_camarones> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Dough> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Qatayef> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Tenkasu> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/abstract>	"Batter is a flour mixture with liquid and other ingredients such as sugar, salt and leavening used for cooking. Batter is most often used for pancakes, light cakes, and as a coating for fried foods. It is also used for a variety of batter breads. The word batter comes from the French word battre, which means to beat, as many batters require vigorous beating or whisking in their preparation."@en .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Pajeon> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Beerbattering> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Brazil_nut_cake> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Beerbatter> .
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<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Cake_(advertisement)> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Teleost> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Rice_cake> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Chislic> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/property/wikiPageUsesTemplate>	<http://dbpedia.org/resource/Template:Cuisine> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Filet-O-Fish> .
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<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Spoonbread> .
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<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Herb> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Apfelk\u00FCchle> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Maruya_(food)> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://purl.org/dc/terms/subject>	<http://dbpedia.org/resource/Category:Fritters> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Coconut_milk> .
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<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Mushy_peas> .
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<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Deep-fried_Mars_bar> .
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<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Deep-fried_pizza> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://dbpedia.org/class/yago/Food100021265> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Avocado_cake> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Monjayaki> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Egg_waffle> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#comment>	"El rebozado es una mezcla semil\u00EDquida de una o m\u00E1s harinas mezcladas con l\u00EDquidos tales como agua, leche o huevo empleada para preparar diversos platos. A menudo se a\u00F1ade un gasificante como la levadura para airear y subir el rebozado cuando se cocine, o puede dejarse fermentar naturalmente con este fin adem\u00E1s de para a\u00F1adir sabor. Tambi\u00E9n puede usarse agua carbonatada u otro l\u00EDquido carbonatado como la cerveza para airear la masa en algunas recetas."@es .
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<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Molten_chocolate_cake> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Baking> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_seafood_dishes> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Cr\u00EApe> .
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<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Baking_powder> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_fermented_foods> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Batter_bread> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Kimchi-buchimgae> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Pastie> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Twinkie> .
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<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/File:Batter_for_pancakes.jpg> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://dbpedia.org/class/yago/PhysicalEntity100001930> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/File:Beer_Battered_Fish_and_Chips.jpg> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Hasty_pudding> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/File:\u0C97\u0CCB\u0CA7\u0CBF_\u0CB8\u0C82\u0CAA\u0CA3\u0CC6.JPG> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Burgo_(food)> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Testicles_as_food> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Snakelocks_anemone> .
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<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Tapai> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Gymnammodytes_cicerelus> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Coxinha> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Takoyaki> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_street_foods> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Camaron_rebosado> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Dosa_(food)> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Deep_fryer> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Batter_(cooking)#this> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://ar.dbpedia.org/resource/\u0639\u062C\u064A\u0646_\u0633\u0627\u0626\u0644> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_snack_foods> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/abstract>	"El rebozado es una mezcla semil\u00EDquida de una o m\u00E1s harinas mezcladas con l\u00EDquidos tales como agua, leche o huevo empleada para preparar diversos platos. A menudo se a\u00F1ade un gasificante como la levadura para airear y subir el rebozado cuando se cocine, o puede dejarse fermentar naturalmente con este fin adem\u00E1s de para a\u00F1adir sabor. Tambi\u00E9n puede usarse agua carbonatada u otro l\u00EDquido carbonatado como la cerveza para airear la masa en algunas recetas."@es .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_snack_foods_from_the_Indian_subcontinent> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Indian_bread> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Galapong> .
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<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Calvatia_sculpta> .
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<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Persian_(roll)> .
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<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Kakiage> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/abstract>	"\u03A4\u03BF \u03BA\u03BF\u03C5\u03C1\u03BA\u03BF\u03CD\u03C4\u03B9 \u03B5\u03AF\u03BD\u03B1\u03B9 \u03BB\u03B5\u03C0\u03C4\u03CC\u03C1\u03C1\u03B5\u03C5\u03C3\u03C4\u03B7 \u03B6\u03CD\u03BC\u03B7 \u03C0\u03BF\u03C5 \u03C0\u03B1\u03C1\u03B1\u03C3\u03BA\u03B5\u03C5\u03AC\u03B6\u03B5\u03C4\u03B1\u03B9 \u03BC\u03B5 \u03BD\u03B5\u03C1\u03CC, \u03B1\u03BB\u03B5\u03CD\u03C1\u03B9 \u03BA\u03B1\u03B9 \u03BC\u03B1\u03B3\u03B9\u03AC. \u03A7\u03C1\u03B7\u03C3\u03B9\u03BC\u03BF\u03C0\u03BF\u03B9\u03B5\u03AF\u03C4\u03B1\u03B9 \u03C3\u03C4\u03BF \u03C3\u03C4\u03AC\u03B4\u03B9\u03BF \u03C4\u03BF\u03C5 \u03C0\u03B1\u03BD\u03B1\u03C1\u03AF\u03C3\u03BC\u03B1\u03C4\u03BF\u03C2 \u03C0\u03C1\u03B9\u03BD \u03C4\u03BF \u03C4\u03B7\u03B3\u03AC\u03BD\u03B9\u03C3\u03BC\u03B1, \u03BA\u03B1\u03B9 \u03B3\u03B9\u03B1 \u03C0\u03B1\u03C1\u03B1\u03C3\u03BA\u03B5\u03C5\u03AE \u03C4\u03B7\u03B3\u03B1\u03BD\u03AF\u03C4\u03C9\u03BD. \u03A3\u03C5\u03BD\u03AE\u03B8\u03C9\u03C2 \u03C0\u03B1\u03C1\u03B1\u03C3\u03BA\u03B5\u03C5\u03AC\u03B6\u03B5\u03C4\u03B1\u03B9 \u03BC\u03B5 \u03B1\u03BD\u03AC\u03BC\u03B5\u03B9\u03BE\u03B7 \u03B1\u03BB\u03B5\u03CD\u03C1\u03C9\u03BD \u03BA\u03B1\u03B9 \u03B5\u03BD\u03CC\u03C2 \u03C5\u03B3\u03C1\u03BF\u03CD: \u03BD\u03B5\u03C1\u03CC, \u03B3\u03AC\u03BB\u03B1 \u03AE \u03B1\u03C5\u03B3\u03AC. \u0395\u03BD\u03B1\u03BB\u03BB\u03B1\u03BA\u03C4\u03B9\u03BA\u03AC, \u03C0\u03B1\u03C1\u03B1\u03C3\u03BA\u03B5\u03C5\u03AC\u03B6\u03B5\u03C4\u03B1\u03B9 \u03BC\u03B5 \u03BC\u03BF\u03CD\u03BB\u03B9\u03B1\u03C3\u03BC\u03B1 \u03C3\u03B9\u03C4\u03B7\u03C1\u03CE\u03BD \u03C3\u03B5 \u03BD\u03B5\u03C1\u03CC \u03BA\u03B1\u03B9 \u03C5\u03B3\u03C1\u03AE \u03AC\u03BB\u03B5\u03C3\u03B7. \u039C\u03B5 \u03C0\u03C1\u03BF\u03C3\u03B8\u03AE\u03BA\u03B7 \u03B5\u03BD\u03CC\u03C2 \u03C0\u03B1\u03C1\u03AC\u03B3\u03BF\u03BD\u03C4\u03B1 \u03B4\u03B9\u03CC\u03B3\u03BA\u03C9\u03C3\u03B7\u03C2 , \u03CC\u03C0\u03C9\u03C2 \u03BC\u03C0\u03AD\u03B9\u03BA\u03B9\u03BD \u03C0\u03AC\u03BF\u03C5\u03BD\u03C4\u03B5\u03C1, \u03C4\u03BF \u03BA\u03BF\u03C5\u03C1\u03BA\u03BF\u03CD\u03C4\u03B9 \u03B1\u03B5\u03C1\u03AF\u03B6\u03B5\u03C4\u03B1\u03B9 \u03BA\u03B1\u03B9 \u03C6\u03BF\u03C5\u03C3\u03BA\u03CE\u03BD\u03B5\u03B9 \u03BC\u03B5 \u03C4\u03BF \u03BC\u03B1\u03B3\u03B5\u03AF\u03C1\u03B5\u03BC\u03B1. \u0395\u03BD\u03CE, \u03BC\u03B5 \u03C0\u03C1\u03BF\u03C3\u03B8\u03AE\u03BA\u03B7 \u03BC\u03B1\u03B3\u03B9\u03AC\u03C2 \u03BD\u03BF\u03C3\u03C4\u03B9\u03BC\u03AF\u03B6\u03B5\u03B9. \u039C\u03B5 \u03C0\u03C1\u03BF\u03C3\u03B8\u03AE\u03BA\u03B7 \u03B1\u03BD\u03B8\u03C1\u03B1\u03BA\u03BF\u03CD\u03C7\u03BF\u03C5 \u03BD\u03B5\u03C1\u03BF\u03CD, \u03AE \u03BC\u03C0\u03AF\u03C1\u03B1\u03C2 \u03C4\u03BF \u03BC\u03B5\u03AF\u03B3\u03BC\u03B1 \u03B1\u03B5\u03C1\u03AF\u03B6\u03B5\u03C4\u03B1\u03B9. \u03A4\u03BF \u03B9\u03BE\u03CE\u03B4\u03B5\u03C2 \u03C4\u03BF\u03C5 \u03BC\u03C0\u03BF\u03C1\u03B5\u03AF \u03BD\u03B1 \u03B5\u03AF\u03BD\u03B1\u03B9 \u03C0\u03BF\u03BB\u03CD \"\u03C0\u03C5\u03BA\u03BD\u03CC\" \u03AD\u03C9\u03C2 \u03BA\u03B1\u03B9 \"\u03BB\u03B5\u03C0\u03C4\u03CC\u03C1\u03C1\u03B5\u03C5\u03C3\u03C4\u03BF\", \u03C3\u03B1\u03BD \u03BA\u03C1\u03AD\u03BC\u03B1 \u03B3\u03AC\u03BB\u03B1\u03BA\u03C4\u03BF\u03C2. \u03A4\u03BF \u03BA\u03BF\u03C5\u03C1\u03BA\u03BF\u03CD\u03C4\u03B9 \u03C3\u03C4\u03B1\u03B8\u03B5\u03C1\u03BF\u03C0\u03BF\u03B9\u03B5\u03AF\u03C4\u03B1\u03B9 \u03BA\u03B1\u03C4\u03AC \u03C4\u03BF \u03BC\u03B1\u03B3\u03B5\u03AF\u03C1\u03B5\u03BC\u03B1, \u03BC\u03B5 \u03C4\u03B7\u03B3\u03AC\u03BD\u03B9\u03C3\u03BC\u03B1, \u03C8\u03AE\u03C3\u03B9\u03BC\u03BF \u03AE \u03C3\u03C4\u03BF\u03BD \u03B1\u03C4\u03BC\u03CC. \u03A4\u03BF \u03B1\u03C0\u03BF\u03C4\u03AD\u03BB\u03B5\u03C3\u03BC\u03B1 \u03BC\u03C0\u03BF\u03C1\u03B5\u03AF \u03BD\u03B1 \u03B5\u03AF\u03BD\u03B1\u03B9 \u03B3\u03BB\u03C5\u03BA\u03CC \u03AE \u03B1\u03BB\u03BC\u03C5\u03C1\u03CC, \u03BC\u03B5 \u03C0\u03C1\u03BF\u03C3\u03B8\u03AE\u03BA\u03B7 \u03B6\u03AC\u03C7\u03B1\u03C1\u03B7\u03C2 \u03AE \u03B1\u03BB\u03B1\u03C4\u03B9\u03BF\u03CD \u03B1\u03BD\u03C4\u03AF\u03C3\u03C4\u03BF\u03B9\u03C7\u03B1. \u03A0\u03BF\u03BB\u03BB\u03AC \u03B2\u03CC\u03C4\u03B1\u03BD\u03B1, \u03BC\u03C0\u03B1\u03C7\u03B1\u03C1\u03B9\u03BA\u03AC, \u03C6\u03C1\u03BF\u03CD\u03C4\u03B1 \u03AE \u03BB\u03B1\u03C7\u03B1\u03BD\u03B9\u03BA\u03AC \u03C0\u03C1\u03BF\u03C3\u03C4\u03AF\u03B8\u03B5\u03BD\u03C4\u03B1\u03B9 \u03C3\u03C4\u03BF \u03BC\u03B5\u03AF\u03B3\u03BC\u03B1 \u03B3\u03B9\u03B1 \u03AC\u03C1\u03C9\u03BC\u03B1 \u03BA\u03B1\u03B9 \u03BD\u03BF\u03C3\u03C4\u03B9\u03BC\u03B9\u03AC. \n* \u039A\u03BF\u03C5\u03C1\u03BA\u03BF\u03CD\u03C4\u03B9 \u03B3\u03B9\u03B1 \u03BA\u03C1\u03AD\u03C0\u03B5\u03C2 \n* \u039A\u03BF\u03C5\u03C1\u03BA\u03BF\u03CD\u03C4\u03B9 \u03BA\u03B1\u03B9 \u03BA\u03BF\u03C5\u03C4\u03AC\u03BB\u03B1 \n* \u039A\u03BF\u03BD\u03C4\u03B9\u03BD\u03CC \u03C0\u03BB\u03AC\u03BD\u03BF \u03B1\u03C0\u03CC \u03BA\u03BF\u03C5\u03C1\u03BA\u03BF\u03CD\u03C4\u03B9 \u03A4\u03BF \u03BA\u03BF\u03C5\u03C1\u03BA\u03BF\u03CD\u03C4\u03B9 \u03BC\u03C0\u03AF\u03C1\u03B1\u03C2 \u03B5\u03AF\u03BD\u03B1\u03B9 \u03B9\u03B4\u03B1\u03BD\u03B9\u03BA\u03CC \u03B3\u03B9\u03B1 \u03C0\u03B1\u03BD\u03AC\u03C1\u03B9\u03C3\u03BC\u03B1, \u03BA\u03B1\u03B9 \u03C0\u03B1\u03C1\u03B1\u03C3\u03BA\u03B5\u03C5\u03AC\u03B6\u03B5\u03C4\u03B1\u03B9 \u03BC\u03B5 \u03C0\u03C1\u03BF\u03C3\u03B8\u03AE\u03BA\u03B7 \u03BC\u03C0\u03AF\u03C1\u03B1\u03C2 \u03C3\u03C4\u03BF \u03B2\u03B1\u03C3\u03B9\u03BA\u03CC \u03BC\u03B5\u03AF\u03B3\u03BC\u03B1 \u03B3\u03B9\u03B1 \u03BA\u03BF\u03C5\u03C1\u03BA\u03BF\u03CD\u03C4\u03B9. \u039F\u03B9 \u03C6\u03C5\u03C3\u03B1\u03BB\u03AF\u03B4\u03B5\u03C2 \u03C4\u03B7\u03C2 \u03BC\u03C0\u03AF\u03C1\u03B1\u03C2 \u03C0\u03C1\u03BF\u03C3\u03B8\u03AD\u03C4\u03BF\u03C5\u03BD \u03CC\u03B3\u03BA\u03BF \u03BA\u03B1\u03B9 \u03B5\u03BB\u03B1\u03C6\u03C1\u03CC\u03C4\u03B7\u03C4\u03B1 \u03C3\u03C4\u03BF \u03BA\u03BF\u03C5\u03C1\u03BA\u03BF\u03CD\u03C4\u03B9, \u03B5\u03BD\u03CE \u03C4\u03BF \u03B5\u03AF\u03B4\u03BF\u03C2 \u03BA\u03B1\u03B9 \u03B7 \u03C0\u03BF\u03B9\u03CC\u03C4\u03B7\u03C4\u03AC \u03C4\u03B7\u03C2 \u03BA\u03B1\u03B8\u03BF\u03C1\u03AF\u03B6\u03BF\u03C5\u03BD \u03C4\u03BF \u03C7\u03C1\u03CE\u03BC\u03B1 \u03BA\u03B1\u03B9 \u03C4\u03B7 \u03B3\u03B5\u03CD\u03C3\u03B7 \u03C4\u03BF\u03C5 \u03BA\u03BF\u03C5\u03C1\u03BA\u03BF\u03C5\u03C4\u03B9\u03BF\u03CD. \u03A3\u03C5\u03BD\u03C4\u03B1\u03B3\u03AD\u03C2 \u03C0\u03BF\u03C5 \u03C0\u03B5\u03C1\u03B9\u03BB\u03B1\u03BC\u03B2\u03AC\u03BD\u03BF\u03C5\u03BD \u03BA\u03BF\u03C5\u03C1\u03BA\u03BF\u03CD\u03C4\u03B9 \u03BC\u03C0\u03AF\u03C1\u03B1\u03C2 \u03B5\u03AF\u03BD\u03B1\u03B9 \u03C4\u03B7\u03B3\u03B1\u03BD\u03B7\u03C4\u03AC \u03C8\u03AC\u03C1\u03B9\u03B1, \u03C4\u03B7\u03B3\u03B1\u03BD\u03B7\u03C4\u03AD\u03C2 \u03C0\u03B1\u03C4\u03AC\u03C4\u03B5\u03C2, \u03BA\u03B1\u03B9 \u03BA\u03C1\u03B5\u03BC\u03BC\u03C5\u03B4\u03BF\u03C1\u03BF\u03B4\u03AD\u03BB\u03B5\u03C2."@el .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#label>	"\u039A\u03BF\u03C5\u03C1\u03BA\u03BF\u03CD\u03C4\u03B9"@el .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Scorzonera_hispanica> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://it.dbpedia.org/resource/Pastella> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#label>	"Beslag (voedsel)"@nl .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Tahu_goreng> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Caramel_color> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_deep_fried_foods> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Gambas_con_gabardina> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://de.dbpedia.org/resource/Backteig> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Waffle_iron> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Dhokla> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Robinia_pseudoacacia> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_shrimp_dishes> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Chile_relleno> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#label>	"Polme"@pt .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Pancake_machine> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_American_breads> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Chataamari> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Crumpet> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Stonner_kebab> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Mun_tahu> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Cura\u00E7ao_(liqueur)> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Beer-battered> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Fried_chicken> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Beer-battering> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/abstract>	"\u98DF\u54C1\u6750\u6599\u3068\u3057\u3066\u306E\u751F\u5730\uFF08\u304D\u3058\uFF09\u3068\u306F\u3001\u7A40\u7269\u3084\u8C46\u304B\u3089\u4F5C\u3089\u308C\u305F\u7A40\u7C89\u306A\u3069\u6FB1\u7C89\u3092\u4E3B\u4F53\u3068\u3059\u308B\u98DF\u6750\u306B\u3001\u6C34\u304A\u3088\u3073\u5FC5\u8981\u306B\u5FDC\u3058\u3066\u4ED6\u306E\u6750\u6599\u3092\u52A0\u3048\u6DF7\u5408\u3057\u3066\u4F5C\u3089\u308C\u308B\u30DA\u30FC\u30B9\u30C8\u3067\u3001\u52A0\u71B1\u3057\u3066\u98DF\u7528\u306B\u4F9B\u3055\u308C\u308B\u3082\u306E\u306E\u7DCF\u79F0\u3002"@ja .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Apam_balik> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Cheese_curd> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/abstract>	"\uBC18\uC8FD\uBB3C(\uC601\uC5B4: batter \uBC30\uD130[*])\uC740 \uAC00\uB8E8\uC5D0 \uBB3C\uC744 \uC11E\uC5B4 \uB9CC\uB4E0 \uBB3D\uC740 \uBC18\uC8FD\uC774\uB2E4. \uD280\uAE40\uC637\uB3C4 \uBC18\uC8FD\uBB3C\uC758 \uD558\uB098\uC774\uB2E4."@ko .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Pancake_batter> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Rebosado> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Beer-batter> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#comment>	"\u9762\u7CCA\uFF08\u82F1\u8A9E\uFF1ABatter\uFF09\uFF0C\u4E00\u79CD\u70F9\u8C03\u5E38\u7528\u7684\u534A\u56FA\u6DF7\u5408\u7269\uFF0C\u901A\u5E38\u7528\u9762\u7C89\u4E0E\u6C34\uFF0C\u6216\u8005\u662F\u9E21\u86CB\u3001\u725B\u5976\u7B49\u6DB2\u4F53\u6DF7\u5408\u800C\u6210\u3002\u4E5F\u53EF\u4EE5\u52A0\u5165\u8BF8\u5982\u6CE1\u6253\u7C89\u4E4B\u7C7B\u7684\u81A8\u677E\u5242\uFF0C\u6216\u8005\u662F\u7528\u78B3\u9178\u6C34\u6DF7\u5408\u9762\u7C89\uFF0C\u4EE5\u5728\u70F9\u8C03\u540E\u4EA7\u751F\u66F4\u4E3A\u84EC\u677E\u7684\u6548\u679C\u3002"@zh .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://nl.dbpedia.org/resource/Beslag_(voedsel)> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://dbpedia.org/class/yago/Dough107860988> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Spoon> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://dbpedia.org/class/yago/WikicatDoughs> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://dbpedia.org/class/yago/Concoction107882497> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageLength>	"6570"^^<http://www.w3.org/2001/XMLSchema#nonNegativeInteger> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2007/05/powder-s#describedby>	<https://covidontheweb.inria.fr:4443/about/id/entity/http/dbpedia.org/resource/Category:Food_ingredients> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Rempeyek> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#label>	"\uBC18\uC8FD\uBB3C"@ko .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#label>	"P\u00E2te (cuisine)"@fr .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#comment>	"\u041A\u043B\u044F\u0440 (\u0432\u0456\u0434 \u0444\u0440. clair \u2014 \u0440\u0456\u0434\u043A\u0438\u0439) \u2014 \u0440\u0456\u0434\u043A\u0435 \u0442\u0456\u0441\u0442\u043E, \u0443 \u044F\u043A\u0435 \u0437\u0430\u043D\u0443\u0440\u044E\u044E\u0442\u044C \u043F\u0440\u043E\u0434\u0443\u043A\u0442\u0438 \u043F\u0435\u0440\u0435\u0434 \u043E\u0431\u0441\u043C\u0430\u0436\u0443\u0432\u0430\u043D\u043D\u044F\u043C. \u0423 \u043F\u0440\u043E\u0446\u0435\u0441\u0456 \u043F\u0440\u0438\u0433\u043E\u0442\u0443\u0432\u0430\u043D\u043D\u044F \u043A\u043B\u044F\u0440 \u0443\u0442\u0432\u043E\u0440\u044E\u0454 \u0445\u0440\u0443\u0441\u0442\u043A\u0443 \u0441\u043A\u043E\u0440\u0438\u043D\u043A\u0443, \u0449\u043E \u0447\u0430\u0441\u043E\u043C \u0454 \u043D\u0430\u0439\u0441\u043C\u0430\u0447\u043D\u0456\u0448\u043E\u044E \u0447\u0430\u0441\u0442\u0438\u043D\u043E\u044E \u043F\u0440\u0438\u0433\u043E\u0442\u043E\u0432\u0430\u043D\u043E\u0457 \u0441\u0442\u0440\u0430\u0432\u0438. \u0417\u0430\u0432\u0434\u044F\u043A\u0438 \u043A\u043B\u044F\u0440\u0443 \u043E\u0441\u043D\u043E\u0432\u0430 \u0441\u0442\u0440\u0430\u0432\u0438 \u2014 \u043C'\u044F\u0441\u043E \u0447\u0438 \u043E\u0432\u043E\u0447\u0456 \u2014 \u0437\u0430\u043B\u0438\u0448\u0430\u044E\u0442\u044C\u0441\u044F \u0441\u043E\u043A\u043E\u0432\u0438\u0442\u0438\u043C\u0438. \u041F\u0440\u0438\u0439\u043E\u043C \u043E\u0431\u0441\u043C\u0430\u0436\u0443\u0432\u0430\u043D\u043D\u044F \u0443 \u043A\u043B\u044F\u0440\u0456 \u0448\u0438\u0440\u043E\u043A\u043E \u0437\u0430\u0441\u0442\u043E\u0441\u043E\u0432\u0443\u0454\u0442\u044C\u0441\u044F \u0432 \u0431\u0430\u0433\u0430\u0442\u044C\u043E\u0445 \u043A\u0443\u0445\u043D\u044F\u0445 \u0441\u0432\u0456\u0442\u0443, \u043D\u0430\u043F\u0440\u0438\u043A\u043B\u0430\u0434, \u0443 \u044F\u043F\u043E\u043D\u0441\u044C\u043A\u0456\u0439 \u2014 \u0442\u0430\u043A\u0456 \u0441\u0442\u0440\u0430\u0432\u0438 \u0432\u0456\u0434\u043E\u043C\u0456 \u044F\u043A \u0442\u0435\u043C\u043F\u0443\u0440\u0430."@uk .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Tomato_omelette> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/abstract>	"La pastella \u00E8 un preparato gastronomico finalizzato alla preparazione di vivande fritte, che esse siano verdure, pesce o frutta. Esistono diverse ricette per la sua preparazione, fermo restando che due elementi sono indispensabili; la farina (di grano tenero o di grano duro) e l'acqua (liscia o frizzante)."@it .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Coimbatore_Wet_Grinder> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Fried_chicken_restaurant> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Rissole> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://dbpedia.org/class/yago/WikicatFoods> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Rebozado> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Paddu> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Saveloy> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2007/05/powder-s#describedby>	<https://covidontheweb.inria.fr:4443/about/id/entity/http/dbpedia.org/resource/Spice> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Cod_as_food> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/abstract>	"\u041A\u043B\u044F\u0440 (\u043E\u0442 \u0444\u0440. clair \u2014 \u00AB\u0436\u0438\u0434\u043A\u0438\u0439\u00BB, \u0442\u0430\u043A\u0436\u0435 \u043F\u0430\u043D\u0438\u0440\u043E\u0432\u043E\u0447\u043D\u043E\u0435 \u0442\u0435\u0441\u0442\u043E) \u2014 \u0436\u0438\u0434\u043A\u043E\u0435 \u0442\u0435\u0441\u0442\u043E \u0434\u043B\u044F \u043F\u0430\u043D\u0438\u0440\u043E\u0432\u0430\u043D\u0438\u044F \u043F\u0440\u043E\u0434\u0443\u043A\u0442\u043E\u0432. \u0412 \u043A\u043B\u044F\u0440 \u043E\u0431\u043C\u0430\u043A\u0438\u0432\u0430\u044E\u0442 \u0440\u0430\u0437\u043D\u043E\u043E\u0431\u0440\u0430\u0437\u043D\u044B\u0435 \u043F\u0440\u043E\u0434\u0443\u043A\u0442\u044B \u0432 \u043A\u0443\u0441\u043E\u0447\u043A\u0430\u0445 (\u0440\u044B\u0431\u0443, \u043F\u0442\u0438\u0446\u0443, \u043C\u044F\u0441\u043E, \u043E\u0432\u043E\u0449\u0438, \u0444\u0440\u0443\u043A\u0442\u044B \u0438 \u0433\u0440\u0438\u0431\u044B) \u043D\u0435\u043F\u043E\u0441\u0440\u0435\u0434\u0441\u0442\u0432\u0435\u043D\u043D\u043E \u043F\u0435\u0440\u0435\u0434 \u0436\u0430\u0440\u043A\u043E\u0439. \u0412. \u0412. \u041F\u043E\u0445\u043B\u0451\u0431\u043A\u0438\u043D \u043D\u0430\u0437\u044B\u0432\u0430\u043B \u043A\u043B\u044F\u0440\u044B \u00AB\u044D\u043B\u0430\u0441\u0442\u0438\u0447\u043D\u044B\u043C\u0438 \u043F\u0430\u043D\u0438\u0440\u043E\u0432\u043A\u0430\u043C\u0438\u00BB. \u041A\u043B\u044F\u0440 \u043F\u043E\u0437\u0432\u043E\u043B\u044F\u0435\u0442 \u043E\u0431\u0436\u0430\u0440\u0438\u0432\u0430\u0442\u044C \u043F\u0440\u043E\u0434\u0443\u043A\u0442\u044B \u0431\u044B\u0441\u0442\u0440\u0435\u0435 \u0438 \u043F\u0440\u0438\u0434\u0430\u0451\u0442 \u0431\u043B\u044E\u0434\u0430\u043C \u043E\u043F\u0440\u0435\u0434\u0435\u043B\u0451\u043D\u043D\u044B\u0439 \u0432\u043A\u0443\u0441 \u0438 \u0437\u0430\u0436\u0430\u0440\u0438\u0441\u0442\u0443\u044E \u043A\u043E\u0440\u043E\u0447\u043A\u0443. \u0416\u0430\u0440\u0435\u043D\u044B\u0435 \u0431\u043B\u044E\u0434\u0430 \u0432 \u043A\u043B\u044F\u0440\u0435, \u043F\u0440\u0435\u0438\u043C\u0443\u0449\u0435\u0441\u0442\u0432\u0435\u043D\u043D\u043E \u0440\u044B\u0431\u0430, \u043D\u0430 \u0444\u0440\u0430\u043D\u0446\u0443\u0437\u0441\u043A\u0438\u0439 \u043C\u0430\u043D\u0435\u0440 \u043D\u0430\u0437\u044B\u0432\u0430\u044E\u0442\u0441\u044F \u00AB\u043E\u0440\u043B\u0438\u00BB. \u0412 \u0441\u0435\u0432\u0435\u0440\u043E\u0430\u043C\u0435\u0440\u0438\u043A\u0430\u043D\u0441\u043A\u043E\u0439 \u0433\u0430\u0441\u0442\u0440\u043E\u043D\u043E\u043C\u0438\u0447\u0435\u0441\u043A\u043E\u0439 \u043A\u0443\u043B\u044C\u0442\u0443\u0440\u0435 \u043F\u0440\u043E\u0434\u0443\u043A\u0442\u044B \u0432 \u043A\u043B\u044F\u0440\u0435, \u043F\u0440\u0438\u0433\u043E\u0442\u043E\u0432\u043B\u0435\u043D\u043D\u044B\u0435 \u0432\u043E \u0444\u0440\u0438\u0442\u044E\u0440\u0435, \u043D\u0430\u0437\u044B\u0432\u0430\u044E\u0442\u0441\u044F \u0444\u0440\u0438\u0442\u0442\u0435\u0440\u0430\u043C\u0438, \u0432 \u044F\u043F\u043E\u043D\u0441\u043A\u043E\u0439 \u2014 \u0442\u044D\u043C\u043F\u0443\u0440\u0430. \u0412 \u0431\u0430\u0437\u043E\u0432\u043E\u043C \u0440\u0435\u0446\u0435\u043F\u0442\u0435 \u043A\u043B\u044F\u0440 \u0437\u0430\u043C\u0435\u0448\u0438\u0432\u0430\u044E\u0442 \u0438\u0437 \u043C\u0443\u043A\u0438, \u044F\u0438\u0446 \u0438 \u0432\u043E\u0434\u044B, \u0442\u0430\u043A\u0436\u0435 \u0434\u043E\u0431\u0430\u0432\u043B\u044F\u044E\u0442 \u0441\u043E\u043B\u044C, \u043F\u0440\u044F\u043D\u043E\u0441\u0442\u0438, \u043C\u043E\u043B\u043E\u043A\u043E \u0438 \u0440\u0430\u0441\u0442\u0438\u0442\u0435\u043B\u044C\u043D\u043E\u0435 \u043C\u0430\u0441\u043B\u043E, \u043F\u0440\u0438 \u044D\u0442\u043E\u043C, \u043F\u043E \u043C\u043D\u0435\u043D\u0438\u044E \u0412. \u0412. \u041F\u043E\u0445\u043B\u0451\u0431\u043A\u0438\u043D\u0430, \u0432 \u0438\u0441\u043A\u0443\u0441\u0441\u0442\u0432\u0435 \u043F\u0440\u0438\u0433\u043E\u0442\u043E\u0432\u043B\u0435\u043D\u0438\u044F \u043A\u043B\u044F\u0440\u0430 \u0432\u0430\u0436\u0435\u043D \u043F\u043E\u0440\u044F\u0434\u043E\u043A \u0441\u043E\u0435\u0434\u0438\u043D\u0435\u043D\u0438\u044F \u0438\u043D\u0433\u0440\u0435\u0434\u0438\u0435\u043D\u0442\u043E\u0432 \u0438 \u0440\u0430\u0437\u0434\u0435\u043B\u044C\u043D\u043E\u0435 \u0432\u0437\u0431\u0438\u0432\u0430\u043D\u0438\u0435 \u0431\u0435\u043B\u043A\u0430 \u0438 \u0436\u0435\u043B\u0442\u043A\u0430. \u041F\u043E \u0440\u0435\u0446\u0435\u043F\u0442\u0443 \u043A\u043B\u0430\u0441\u0441\u0438\u0447\u0435\u0441\u043A\u043E\u0433\u043E \u00AB\u0438\u0442\u0430\u043B\u044C\u044F\u043D\u0441\u043A\u043E\u0433\u043E \u043A\u043B\u044F\u0440\u0430\u00BB \u043F\u0440\u043E\u0441\u0435\u044F\u043D\u043D\u0443\u044E \u043C\u0443\u043A\u0443 \u0440\u0430\u0437\u0432\u043E\u0434\u044F\u0442 \u0442\u0451\u043F\u043B\u043E\u0439 \u0432\u043E\u0434\u043E\u0439, \u0442\u0449\u0430\u0442\u0435\u043B\u044C\u043D\u043E \u0440\u0430\u0437\u043C\u0435\u0448\u0438\u0432\u0430\u044E\u0442, \u0434\u043E\u0431\u0430\u0432\u043B\u044F\u044E\u0442 \u043E\u043B\u0438\u0432\u043A\u043E\u0432\u043E\u0435 \u043C\u0430\u0441\u043B\u043E, \u0441\u043E\u043B\u044C \u0438 \u0441\u0430\u0445\u0430\u0440, \u043F\u0435\u0440\u0435\u043C\u0435\u0448\u0438\u0432\u0430\u044E\u0442 \u0435\u0449\u0451 \u0440\u0430\u0437 \u0438 \u0443\u0436\u0435 \u043D\u0435\u0437\u0430\u0434\u043E\u043B\u0433\u043E \u0434\u043E \u043D\u0430\u0447\u0430\u043B\u0430 \u0436\u0430\u0440\u043A\u0438 \u0432 \u0442\u0435\u0441\u0442\u043E \u0432\u0432\u043E\u0434\u044F\u0442 . \u0413\u043E\u0442\u043E\u0432\u044B\u0439 \u043A\u043B\u044F\u0440 \u0434\u043E \u043D\u0430\u0447\u0430\u043B\u0430 \u0436\u0430\u0440\u043A\u0438 \u0441\u043B\u0435\u0434\u0443\u0435\u0442 \u0434\u0435\u0440\u0436\u0430\u0442\u044C \u0432 \u0445\u043E\u043B\u043E\u0434\u0435. \u041F\u0440\u0430\u0432\u0438\u043B\u044C\u043D\u043E \u043F\u0440\u0438\u0433\u043E\u0442\u043E\u0432\u043B\u0435\u043D\u043D\u044B\u0439 \u043A\u043B\u044F\u0440 \u043F\u0440\u0435\u0434\u0441\u0442\u0430\u0432\u043B\u044F\u0435\u0442 \u0441\u043E\u0431\u043E\u0439 \u043C\u0443\u0447\u043D\u0443\u044E \u0441\u043C\u0435\u0441\u044C \u043D\u0430 \u043E\u0441\u043D\u043E\u0432\u0435 \u044F\u0438\u0447\u043D\u043E\u0439 \u044D\u043C\u0443\u043B\u044C\u0441\u0438\u0438, \u0440\u0430\u0437\u0432\u0435\u0434\u0451\u043D\u043D\u0443\u044E \u0434\u043E \u0441\u043C\u0435\u0442\u0430\u043D\u043E\u043E\u0431\u0440\u0430\u0437\u043D\u043E\u0433\u043E \u0441\u043E\u0441\u0442\u043E\u044F\u043D\u0438\u044F. \u0415. \u0418. \u041C\u043E\u043B\u043E\u0445\u043E\u0432\u0435\u0446 \u0432 \u0442\u0440\u0443\u0434\u0435 \u00AB\u041F\u043E\u0434\u0430\u0440\u043E\u043A \u043C\u043E\u043B\u043E\u0434\u044B\u043C \u0445\u043E\u0437\u044F\u0439\u043A\u0430\u043C\u00BB 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\u043D\u043E\u0436\u043A\u0438, \u0431\u0430\u0440\u0430\u043D\u044C\u0438 \u043A\u043E\u0442\u043B\u0435\u0442\u044B, \u043E\u0442\u0432\u0430\u0440\u043D\u044B\u0435 \u043C\u043E\u0437\u0433\u0438, \u0443\u0441\u0442\u0440\u0438\u0446\u044B, \u043A\u0440\u043E\u043A\u0435\u0442\u044B \u0438\u0437 \u0440\u0438\u0441\u0430 \u0438 \u044F\u0438\u0446, \u043B\u043E\u043C\u0442\u0438\u043A\u0438 \u044F\u0431\u043B\u043E\u043A \u0438 \u0431\u0443\u0437\u0438\u043D\u0443."@ru .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Ayam_penyet> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Corn_dog> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Har_cheong_gai> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://purl.org/linguistics/gold/hypernym>	<http://dbpedia.org/resource/Mixture> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Panyalam> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Corn_nut> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Ayam_geprek> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Ayam_goreng> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/property/wikiPageUsesTemplate>	<http://dbpedia.org/resource/Template:Use_dmy_dates> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_soul_foods_and_dishes> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Dadar_gulung> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/abstract>	"Smet \u00E4r en kladdig blandning av olika ingredienser, f\u00F6r framst\u00E4llande av en matr\u00E4tt eller bakverk. En smet best\u00E5r oftast av n\u00E5got sorts mj\u00F6l och en v\u00E4tska, s\u00E5 som vatten eller mj\u00F6lk. \u00C4gg och n\u00E5got sorts j\u00E4smedel \u00E4r ocks\u00E5 vanligt f\u00F6rekommande. En smets viskositet kan variera kraftigt. Fr\u00E5n en relativt fast smet, till en betydligt tunnare s\u00E5dan. En smet tillagas vanligtvis p\u00E5 n\u00E5got s\u00E4tt, till exempel genom stekning eller bakning. En smet kan anv\u00E4ndas till att g\u00F6ra bland annat pannkakor, v\u00E5fflor, muffins, munkar, t\u00E5rtor och vissa br\u00F6d."@sv .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Fish_finger> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Squid_as_food> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Jalebi> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Crempog> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Jianbing> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2007/05/powder-s#describedby>	<https://covidontheweb.inria.fr:4443/about/id/entity/http/dbpedia.org/resource/Coconut_milk> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#comment>	"Arrautzaztatzea elikagai bat (kroketa, haragia, arraina, barazki zenbait) irinetik eta arrautza irabiatutik pasatzea da, frijitu edo tenpura egin aurretik egin ohi dena. Arrautzaren ordez, bestelako produktu erdilikidoak erabil daitezke prestaketa bera egiteko."@eu .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Fritter> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/abstract>	"Beslag is een basisproduct in de keuken voor de bereiding van zeer uiteenlopende soorten voedsel. Het bestaat in principe uit meel en water of een andere vloeistof (melk, bier) waaraan eventueel zout en ei worden toegevoegd. Anders dan deeg is beslag vloeibaar en wordt het niet gekneed, maar geroerd. Het gebruik van beslag gebeurt op verschillende manieren: \n* Het beslag wordt in een hete koekenpan of op een ander heet oppervlak gegoten en gebakken. \n* Een eetbaar product zoals fruit of vis, wordt in het beslag ondergedompeld en vervolgens gefrituurd. \n* Het beslag wordt in een vorm gegoten en in een oven gebakken \n* Het beslag wordt in kleine delen in kokend water gegoten, gekookt tot het een vaste vorm heeft en vervolgens in een oven afgebakken. Voor beslag wordt meel gebruikt van diverse graansoorten (tarwe, rijst, ma\u00EFs, sorghum etc) en van andere zetmeelrijke gewassen zoals cassave. Door kort te mengen en geen vet te gebruiken wordt het activeren van gluten tegengegaan, waardoor het eindproduct niet zo stevig en \"taai\" wordt als bij deegsoorten het geval is. Door water te vervangen door bier blijft meer lucht in het beslag achter."@nl .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/The_Zucchini_Warriors> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://tr.dbpedia.org/resource/Bulama\u00E7> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Indian_Chinese_cuisine> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<https://global.dbpedia.org/id/2jbGF> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Kripik> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_fish_and_chip_restaurants> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://simple.dbpedia.org/resource/Batter_(cooking)> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://su.dbpedia.org/resource/Adonan_(masak)> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Spring_roll> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://ta.dbpedia.org/resource/\u0B95\u0BC1\u0BB4\u0BC8_\u0BAE\u0BBE\u0BB5\u0BC1> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Culture_of_Yorkshire> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://tl.dbpedia.org/resource/Galapong> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_avocado_dishes> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Sweet_roll> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_meat_dishes> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://sv.dbpedia.org/resource/Smet> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/isPrimaryTopicOf>	<http://en.wikipedia.org/wiki/Batter_(cooking)> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_tapas> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Fig_cake> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Batterfish> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Chocolater\u00EDa_San_Gin\u00E9s> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://uk.dbpedia.org/resource/\u041A\u043B\u044F\u0440> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://bar.dbpedia.org/resource/Bachdoag> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://bn.dbpedia.org/resource/\u09AA\u09BF\u099F\u09BE\u09B2\u09BF> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Deep_frying> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Onion_ring> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://el.dbpedia.org/resource/\u039A\u03BF\u03C5\u03C1\u03BA\u03BF\u03CD\u03C4\u03B9> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Tempura> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Puffed_grain> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://eu.dbpedia.org/resource/Arrautzaztatze> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://id.dbpedia.org/resource/Adonan_encer> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://ko.dbpedia.org/resource/\uBC18\uC8FD\uBB3C> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/French_fries> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageRevisionID>	"1107850192"^^<http://www.w3.org/2001/XMLSchema#integer> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#comment>	"\u98DF\u54C1\u6750\u6599\u3068\u3057\u3066\u306E\u751F\u5730\uFF08\u304D\u3058\uFF09\u3068\u306F\u3001\u7A40\u7269\u3084\u8C46\u304B\u3089\u4F5C\u3089\u308C\u305F\u7A40\u7C89\u306A\u3069\u6FB1\u7C89\u3092\u4E3B\u4F53\u3068\u3059\u308B\u98DF\u6750\u306B\u3001\u6C34\u304A\u3088\u3073\u5FC5\u8981\u306B\u5FDC\u3058\u3066\u4ED6\u306E\u6750\u6599\u3092\u52A0\u3048\u6DF7\u5408\u3057\u3066\u4F5C\u3089\u308C\u308B\u30DA\u30FC\u30B9\u30C8\u3067\u3001\u52A0\u71B1\u3057\u3066\u98DF\u7528\u306B\u4F9B\u3055\u308C\u308B\u3082\u306E\u306E\u7DCF\u79F0\u3002"@ja .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://jv.dbpedia.org/resource/Adhonan_kuw\u00E9> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://kk.dbpedia.org/resource/\u041A\u043B\u044F\u0440> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://ms.dbpedia.org/resource/Bater> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://no.dbpedia.org/resource/R\u00F8re> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://cy.dbpedia.org/resource/Cytew> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://fa.dbpedia.org/resource/\u062E\u0645\u06CC\u0631\u0627\u0628\u0647> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://he.dbpedia.org/resource/\u05D1\u05DC\u05D9\u05DC\u05D4> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://hy.dbpedia.org/resource/\u0540\u0565\u0572\u0578\u0582\u056F_\u056D\u0574\u0578\u0580> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_cakes> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Onion_cake> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Fried_shrimp> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Bread_crumbs> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Deep-fried_avocado> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://www.wikidata.org/entity/Q29493> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Special_Agent_Oso_(series_1)> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Deep-fried_butter> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/abstract>	"\u9762\u7CCA\uFF08\u82F1\u8A9E\uFF1ABatter\uFF09\uFF0C\u4E00\u79CD\u70F9\u8C03\u5E38\u7528\u7684\u534A\u56FA\u6DF7\u5408\u7269\uFF0C\u901A\u5E38\u7528\u9762\u7C89\u4E0E\u6C34\uFF0C\u6216\u8005\u662F\u9E21\u86CB\u3001\u725B\u5976\u7B49\u6DB2\u4F53\u6DF7\u5408\u800C\u6210\u3002\u4E5F\u53EF\u4EE5\u52A0\u5165\u8BF8\u5982\u6CE1\u6253\u7C89\u4E4B\u7C7B\u7684\u81A8\u677E\u5242\uFF0C\u6216\u8005\u662F\u7528\u78B3\u9178\u6C34\u6DF7\u5408\u9762\u7C89\uFF0C\u4EE5\u5728\u70F9\u8C03\u540E\u4EA7\u751F\u66F4\u4E3A\u84EC\u677E\u7684\u6548\u679C\u3002"@zh .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Mozzarella_sticks> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Fishcake> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Aquafaba> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Leavening_agent> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Banana_fritter> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Mixer_(appliance)> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Gooey_butter_cake> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Old-fashioned_doughnut> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2002/07/owl#sameAs>	<http://fr.dbpedia.org/resource/P\u00E2te_(cuisine)> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Chip_butty> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Garash_cake> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Buchanania_cochinchinensis> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/abstract>	"Polme \u00E9 uma prepara\u00E7\u00E3o culin\u00E1ria utilizada na fritura de determinados alimentos. \u00C9 uma massa de consist\u00EAncia mole, com a qual se envolvem os alimentos antes de os fritar. Os seus ingredientes principais s\u00E3o a farinha de trigo, ovo e/ou \u00E1gua. A sua espessura pode variar, existindo polmes finos e polmes mais grossos, consoante a sua composi\u00E7\u00E3o. Pode ser utilizado, por exemplo, na prepara\u00E7\u00E3o de peixe frito, pataniscas de bacalhau, peixinhos da horta ou tempura. O seu nome deriva do voc\u00E1bulo latino pulmentu, que significa polpa. Pode tamb\u00E9m designar os preparados usados para confeccionar panquecas e crepes."@pt .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Akashiyaki> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Blood_sausage> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Battering> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#label>	"Arrautzaztatze"@eu .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Maraschino> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/General_Tso\u0027s_chicken> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Farinata> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Pancake> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#comment>	"Als Backteig bezeichnet man einen etwas fl\u00FCssigen Teig aus Mehl, Speise\u00F6l, Wasser, der vor der Verwendung mit Eischnee aufgelockert wird. Man verwendet ihn zum Ausbacken (Frittieren) von Lebensmitteln als Panierung/Panade."@de .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Genoise> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Poffertjes> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Fried_onion> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/abstract>	"La p\u00E2te est un m\u00E9lange liquide qui peut facilement \u00EAtre vers\u00E9 dans un moule. La p\u00E2te est utilis\u00E9 principalement pour des cr\u00EApes, des g\u00E2teaux l\u00E9gers, et comme couche pour les aliments frits. Le mot p\u00E2te vient du mot fran\u00E7ais battre, comme beaucoup de p\u00E2tes n\u00E9cessitent qu'on les batte ou les fouette dans leur pr\u00E9paration."@fr .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Feuilletine> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Poffert> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/B\u00E1nh_cu\u1ED1n> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_rice_dishes> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Single_cream> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Vegetable> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://www.w3.org/2002/07/owl#Thing> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Clementine_cake> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Cookie_cake_pie> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Raisin_cake> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Ghari_(sweet)> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Cherry_cake> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/abstract>	"\u041A\u043B\u044F\u0440 (\u0432\u0456\u0434 \u0444\u0440. clair \u2014 \u0440\u0456\u0434\u043A\u0438\u0439) \u2014 \u0440\u0456\u0434\u043A\u0435 \u0442\u0456\u0441\u0442\u043E, \u0443 \u044F\u043A\u0435 \u0437\u0430\u043D\u0443\u0440\u044E\u044E\u0442\u044C \u043F\u0440\u043E\u0434\u0443\u043A\u0442\u0438 \u043F\u0435\u0440\u0435\u0434 \u043E\u0431\u0441\u043C\u0430\u0436\u0443\u0432\u0430\u043D\u043D\u044F\u043C. \u0423 \u043F\u0440\u043E\u0446\u0435\u0441\u0456 \u043F\u0440\u0438\u0433\u043E\u0442\u0443\u0432\u0430\u043D\u043D\u044F \u043A\u043B\u044F\u0440 \u0443\u0442\u0432\u043E\u0440\u044E\u0454 \u0445\u0440\u0443\u0441\u0442\u043A\u0443 \u0441\u043A\u043E\u0440\u0438\u043D\u043A\u0443, \u0449\u043E \u0447\u0430\u0441\u043E\u043C \u0454 \u043D\u0430\u0439\u0441\u043C\u0430\u0447\u043D\u0456\u0448\u043E\u044E \u0447\u0430\u0441\u0442\u0438\u043D\u043E\u044E \u043F\u0440\u0438\u0433\u043E\u0442\u043E\u0432\u0430\u043D\u043E\u0457 \u0441\u0442\u0440\u0430\u0432\u0438. \u0417\u0430\u0432\u0434\u044F\u043A\u0438 \u043A\u043B\u044F\u0440\u0443 \u043E\u0441\u043D\u043E\u0432\u0430 \u0441\u0442\u0440\u0430\u0432\u0438 \u2014 \u043C'\u044F\u0441\u043E \u0447\u0438 \u043E\u0432\u043E\u0447\u0456 \u2014 \u0437\u0430\u043B\u0438\u0448\u0430\u044E\u0442\u044C\u0441\u044F \u0441\u043E\u043A\u043E\u0432\u0438\u0442\u0438\u043C\u0438. \u041F\u0440\u0438\u0439\u043E\u043C \u043E\u0431\u0441\u043C\u0430\u0436\u0443\u0432\u0430\u043D\u043D\u044F \u0443 \u043A\u043B\u044F\u0440\u0456 \u0448\u0438\u0440\u043E\u043A\u043E \u0437\u0430\u0441\u0442\u043E\u0441\u043E\u0432\u0443\u0454\u0442\u044C\u0441\u044F \u0432 \u0431\u0430\u0433\u0430\u0442\u044C\u043E\u0445 \u043A\u0443\u0445\u043D\u044F\u0445 \u0441\u0432\u0456\u0442\u0443, \u043D\u0430\u043F\u0440\u0438\u043A\u043B\u0430\u0434, \u0443 \u044F\u043F\u043E\u043D\u0441\u044C\u043A\u0456\u0439 \u2014 \u0442\u0430\u043A\u0456 \u0441\u0442\u0440\u0430\u0432\u0438 \u0432\u0456\u0434\u043E\u043C\u0456 \u044F\u043A \u0442\u0435\u043C\u043F\u0443\u0440\u0430."@uk .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/property/wikiPageUsesTemplate>	<http://dbpedia.org/resource/Template:Short_description> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_Turkish_desserts> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#label>	"\u0639\u062C\u064A\u0646 \u0633\u0627\u0626\u0644"@ar .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Chhilka_Roti> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#label>	"Backteig"@de .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Batter_bread> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Svele> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Beetroot_cake> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Philippines> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Blooming_onion> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Fish_and_chips> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/List_of_hors_d\u0027oeuvre> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#comment>	"\uBC18\uC8FD\uBB3C(\uC601\uC5B4: batter \uBC30\uD130[*])\uC740 \uAC00\uB8E8\uC5D0 \uBB3C\uC744 \uC11E\uC5B4 \uB9CC\uB4E0 \uBB3D\uC740 \uBC18\uC8FD\uC774\uB2E4. \uD280\uAE40\uC637\uB3C4 \uBC18\uC8FD\uBB3C\uC758 \uD558\uB098\uC774\uB2E4."@ko .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/property/wikiPageUsesTemplate>	<http://dbpedia.org/resource/Template:Reflist> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Harbin> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#label>	"\u751F\u5730 (\u98DF\u54C1)"@ja .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Doughnut> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Egg_as_food> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/abstract>	"Arrautzaztatzea elikagai bat (kroketa, haragia, arraina, barazki zenbait) irinetik eta arrautza irabiatutik pasatzea da, frijitu edo tenpura egin aurretik egin ohi dena. Arrautzaren ordez, bestelako produktu erdilikidoak erabil daitezke prestaketa bera egiteko."@eu .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://www.w3.org/2000/01/rdf-schema#label>	"Pastella"@it .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Cong_you_bing> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Testaroli> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageID>	"47849814"^^<http://www.w3.org/2001/XMLSchema#integer> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Sweet_and_sour> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/abstract>	"\u0627\u0644\u0639\u062C\u064A\u0646 \u0627\u0644\u0633\u0627\u0626\u0644 (\u0628\u0627\u0644\u0625\u0646\u062C\u0644\u064A\u0632\u064A\u0629: Batter)\u200F\u060C \u0647\u0648 \u0645\u0632\u064A\u062C \u0633\u0627\u0626\u0644 \u0645\u0643\u0648\u0646 \u0645\u0646 \u0646\u0648\u0639 \u0648\u0627\u062D\u062F \u0623\u0648 \u0623\u0643\u062B\u0631 \u0645\u0646 \u0623\u0646\u0648\u0627\u0639 \u0627\u0644\u0637\u062D\u064A\u0646 \u0627\u0644\u0645\u0635\u0646\u0648\u0639 \u0645\u0646 \u0627\u0644\u062D\u0628\u0648\u0628. \u064A\u0633\u062A\u062E\u062F\u0645 \u0627\u0644\u0639\u062C\u064A\u0646 \u0627\u0644\u0633\u0627\u0626\u0644 \u0644\u0625\u0639\u062F\u0627\u062F \u0627\u0644\u0623\u0637\u0639\u0645\u0629 \u0627\u0644\u0645\u062E\u062A\u0644\u0641\u0629. \u0648\u0627\u0644\u0639\u062C\u064A\u0646 \u0627\u0644\u0633\u0627\u0626\u0644 \u0641\u064A \u0627\u0644\u0644\u063A\u0629 \u0627\u0644\u0641\u0631\u0646\u0633\u064A\u0629 \u0627\u0644\u0642\u062F\u064A\u0645\u0629 \u064A\u0634\u062A\u0642 \u0645\u0646 \u0643\u0644\u0645\u0629 (battre) \u0627\u0644\u062A\u064A \u062A\u0639\u0646\u064A \u0645\u0632\u062C \u0623\u0648 \u062E\u0644\u0637\u060C"@ar .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Lahoh> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Uruguayan_cuisine> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/abstract>	"Als Backteig bezeichnet man einen etwas fl\u00FCssigen Teig aus Mehl, Speise\u00F6l, Wasser, der vor der Verwendung mit Eischnee aufgelockert wird. Man verwendet ihn zum Ausbacken (Frittieren) von Lebensmitteln als Panierung/Panade."@de .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Busan> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Ami_jakushi> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/\u00C4ggakaka> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Frying> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Onion_rings> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Cuisine_of_Wisconsin> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/In_the_Night_Kitchen> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://dbpedia.org/ontology/wikiPageWikiLink>	<http://dbpedia.org/resource/Flour> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Sheet_cake> .
<http://dbpedia.org/resource/Batter_(cooking)>	<http://xmlns.com/foaf/0.1/topic>	<http://dbpedia.org/resource/Deep-fried_Oreo> .