require "spec_helper"
RSpec.describe IsoDoc do
it "processes IsoXML terms" do
input = <<~"INPUT"
For the purposes of this document, the following terms and definitions apply. rice retaining its husk after threshing Foreign seeds, husks, bran, sand, dust. The term "cargo rice" is shown as deprecated, and Note 1 to entry is not included here with adjustments rice retaining its husk after threshing The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to stick together after cooking. The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to stick together after cooking. For the purposes of this document, the following terms and definitions apply. rice retaining its husk after threshing Foreign seeds, husks, bran, sand, dust.
The term "cargo rice" is shown as deprecated, and Note 1 to entry
is not included here
with adjustments rice retaining its husk after threshing
The starch of waxy rice consists almost entirely of amylopectin. The
kernels have a tendency to stick together after cooking.
The starch of waxy rice consists almost entirely of amylopectin. The
kernels have a tendency to stick together after cooking.
For the purposes of this document, the following terms and definitions apply.
1.1.
paddy
<rice> rice retaining its husk after threshing
EXAMPLE 1
Foreign seeds, husks, bran, sand, dust.
EXAMPLE 2
[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]
[TERMREF] Termbase IEV, term ID xyz [/TERMREF]
[TERMREF] Termbase IEV, term ID xyz [MODIFICATION]with adjustments [/TERMREF]
1.2.
paddy
paddy rice
rough rice
DEPRECATED: cargo rice
rice retaining its husk after threshing
EXAMPLE
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, 3.1 ISO 7301:2011, clause 3.1 [/TERMREF]