require "spec_helper" RSpec.describe IsoDoc do it "processes IsoXML terms" do expect(xmlpp(IsoDoc::Iso::HtmlConvert.new({}).convert("test", <<~"INPUT", true))).to be_equivalent_to xmlpp(<<~"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

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.

  • A
3.1
INPUT #{HTML_HDR}

1  Terms and definitions

1.1

paddy

<rice> rice retaining its husk after threshing

EXAMPLE 1  Foreign seeds, husks, bran, sand, dust.

EXAMPLE 2 

[TERMREF] ISO 7301:2011, 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 

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 [/TERMREF]

OUTPUT end it "processes IsoXML terms (Word)" do expect(xmlpp(IsoDoc::Iso::WordConvert.new({}).convert("test", <<~"INPUT", true).sub(%r{^.*

}m, "").sub(%r{\s* Terms and Definitions paddy rice

rice retaining its husk after threshing

Foreign seeds, husks, bran, sand, dust.

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

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.

3.1
INPUT

1  Terms and definitions

1.1

paddy

<rice> rice retaining its husk after threshing

EXAMPLE 1  Foreign seeds, husks, bran, sand, dust.

EXAMPLE 2 

[TERMREF] ISO 7301:2011, 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 

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 [/TERMREF]

OUTPUT end end