require "spec_helper" RSpec.describe IsoDoc do it "processes IsoXML terms" do expect(IsoDoc::HtmlConvert.new({}).convert("test", <<~"INPUT", true)).to be_equivalent_to <<~"OUTPUT" Terms and Definitions paddy rice

rice retaining its husk after threshing

Foreign seeds, husks, bran, sand, dust.

  • A
  • A
 3.1

The term "cargo rice" is shown as deprecated, and Note 1 to entry is not included here

 paddypaddy rice rough rice cargo rice

rice retaining its husk after threshing
  • A

The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to stick together after cooking.
  • A

The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to stick together after cooking.

 3.1 INPUT #{HTML_HDR}

1.  Terms and definitions

For the purposes of this document, the following terms and definitions apply.

ISO and IEC maintain terminological databases for use in standardization at the following addresses:

1.1

paddy

<rice> rice retaining its husk after threshing

EXAMPLE 1

Foreign seeds, husks, bran, sand, dust.

  • A
EXAMPLE 2
  • A

[TERMREF] ISO 7301:2011, Clause 3.1 [MODIFICATION]The term "cargo rice" is shown as deprecated, and Note 1 to entry is not included here [/TERMREF]

1.2

paddy

paddy rice

rough rice

DEPRECATED: cargo rice

rice retaining its husk after threshing

EXAMPLE
  • A

Note 1 to entry: The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to stick together after cooking.

Note 2 to entry:

The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to stick together after cooking.

[TERMREF] ISO 7301:2011, Clause 3.1 [/TERMREF]

OUTPUT end it "processes IsoXML terms (Word)" do expect(IsoDoc::WordConvert.new({}).convert("test", <<~"INPUT", true)).to be_equivalent_to <<~"OUTPUT" Terms and Definitions paddy rice

rice retaining its husk after threshing

Foreign seeds, husks, bran, sand, dust.

  • A
  • A
 3.1

The term "cargo rice" is shown as deprecated, and Note 1 to entry is not included here

 paddypaddy rice rough rice cargo rice

rice retaining its husk after threshing
  • A

The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to stick together after cooking.
  • A

The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to stick together after cooking.

 3.1 INPUT #{WORD_HDR}

1.  Terms and definitions

For the purposes of this document, the following terms and definitions apply.

ISO and IEC maintain terminological databases for use in standardization at the following addresses:

1.1

paddy

<rice> rice retaining its husk after threshing

EXAMPLE 1

Foreign seeds, husks, bran, sand, dust.

  • A
EXAMPLE 2
  • A

[TERMREF] ISO 7301:2011, Clause 3.1 [MODIFICATION]The term "cargo rice" is shown as deprecated, and Note 1 to entry is not included here [/TERMREF]

1.2

paddy

paddy rice

rough rice

DEPRECATED: cargo rice

rice retaining its husk after threshing

EXAMPLE
  • A

Note 1 to entry: The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to stick together after cooking.

Note 2 to entry:

The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to stick together after cooking.

[TERMREF] ISO 7301:2011, Clause 3.1 [/TERMREF]

OUTPUT end end