• Facets (new session)
• Description
• Metadata
• Settings
  • Rule: ActivityStreamsMapasEquivalentb3sb3sifpdbprdf-labelfacetshttp://dbpedia.org/resource/inference/rules/dbpedia#http://dbpedia.org/resource/inference/rules/opencyc#http://dbpedia.org/resource/inference/rules/umbel#http://dbpedia.org/resource/inference/rules/yago#http://dbpedia.org/schema/property_rules#http://www.ontologyportal.org/inference/rules/SUMO#http://www.ontologyportal.org/inference/rules/WordNet#http://www.w3.org/2002/07/owl#ldpoplwebskos-transurn:det:rdf:labelvirtrdf-labelvirtrdf-urlNone
    
  • Inverse Functional Properties: Disabled (fastest) Apply to subjects only Apply to objects only Apply to both subjects and objects
  • "Same As": Disabled (fastest) Apply to subjects only Apply to objects only Apply to both subjects and objects (recommended) Apply to subjects, objects and predicates (not recommended on big datasets) Apply to predicates only (special use cases only)

About: Zefir (food)     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : yago:Sweet107596684, within Data Space : dbpedia.org associated with source document(s)

Type: ThingFoodyago:WikicatMarshmallowsyago:WikicatUkrainianDessertsyago:Candy107597365yago:Course107556970yago:Dainty107557165yago:Dessert107609840yago:Food100021265yago:Marshmallow107608098yago:Matter100020827yago:Nutriment107570720yago:PhysicalEntity100001930Foodyago:Substance100020090yago:Sweet107596684 New Facet based on Instances of this Class

Zefir (Russian: зефи́р, Ukrainian: Зефір, Lithuanian: Zefyras, may also be spelled zephyr or zephir) is a type of soft confectionery made by whipping fruit and berry purée (mostly apple puree) with sugar and egg whites with subsequent addition of a gelling agent like pectin, carrageenan, agar, or gelatine. It is produced in the countries of the former Soviet Union. The name given after the Greek god of the light west wind Zephyr symbolizes its delicate airy consistency. Zefir is derived from the traditional Russian pastila confectionery, but with added egg white foam and a gelling agent. *