metanorma-bsi 0.0.1 → 0.1.0

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Files changed (49) hide show
  1. checksums.yaml +4 -4
  2. data/.github/workflows/rake.yml +43 -0
  3. data/.github/workflows/release_github_packages.yml +49 -0
  4. data/.hound.yml +3 -1
  5. data/.rubocop.yml +4 -8
  6. data/README.adoc +95 -11
  7. data/lib/asciidoctor/bsi/biblio.rng +1 -0
  8. data/lib/asciidoctor/bsi/bsi.rng +32 -4
  9. data/lib/asciidoctor/bsi/bsi_intro_en.xml +87 -61
  10. data/lib/asciidoctor/bsi/cleanup.rb +15 -8
  11. data/lib/asciidoctor/bsi/cleanup_ref.rb +10 -21
  12. data/lib/asciidoctor/bsi/converter.rb +7 -5
  13. data/lib/asciidoctor/bsi/front.rb +26 -5
  14. data/lib/asciidoctor/bsi/isodoc.rng +191 -3
  15. data/lib/asciidoctor/bsi/isostandard.rng +12 -0
  16. data/lib/asciidoctor/bsi/validate.rb +5 -6
  17. data/lib/asciidoctor/bsi/validate_list.rb +2 -2
  18. data/lib/isodoc/bsi/base_convert.rb +2 -1
  19. data/lib/isodoc/bsi/bsi.international-standard.xsl +3380 -2349
  20. data/lib/isodoc/bsi/html/htmlstyle.css +43 -22
  21. data/lib/isodoc/bsi/html/htmlstyle.scss +46 -22
  22. data/lib/isodoc/bsi/html_convert.rb +2 -2
  23. data/lib/isodoc/bsi/i18n-en.yaml +4 -4
  24. data/lib/isodoc/bsi/metadata.rb +2 -2
  25. data/lib/isodoc/bsi/presentation_xml_convert.rb +26 -5
  26. data/lib/isodoc/bsi/xref.rb +11 -4
  27. data/lib/metanorma/bsi/version.rb +1 -1
  28. data/metanorma-bsi.gemspec +2 -2
  29. data/spec/asciidoctor/base_spec.rb +564 -494
  30. data/spec/asciidoctor/blocks_spec.rb +192 -195
  31. data/spec/asciidoctor/cleanup_spec.rb +361 -361
  32. data/spec/asciidoctor/refs_spec.rb +8 -78
  33. data/spec/asciidoctor/section_spec.rb +227 -227
  34. data/spec/asciidoctor/validate_spec.rb +26 -1
  35. data/spec/isodoc/blocks_spec.rb +56 -21
  36. data/spec/isodoc/i18n_spec.rb +156 -234
  37. data/spec/isodoc/inline_spec.rb +7 -7
  38. data/spec/isodoc/iso_spec.rb +4 -4
  39. data/spec/isodoc/metadata_spec.rb +0 -1
  40. data/spec/isodoc/ref_spec.rb +7 -7
  41. data/spec/isodoc/section_spec.rb +400 -343
  42. data/spec/isodoc/terms_spec.rb +224 -225
  43. data/spec/isodoc/xref_spec.rb +1347 -1360
  44. data/spec/metanorma/processor_spec.rb +37 -40
  45. data/spec/spec_helper.rb +6 -4
  46. data/spec/vcr_cassettes/iso-639.yml +19 -19
  47. data/spec/vcr_cassettes/isobib_get_639_1967.yml +17 -17
  48. data/spec/vcr_cassettes/multistandard.yml +15 -193
  49. metadata +7 -5
@@ -3,244 +3,243 @@ require "spec_helper"
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3
  RSpec.describe IsoDoc do
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  it "processes IsoXML terms" do
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5
  input = <<~INPUT
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- <iso-standard xmlns="http://riboseinc.com/isoxml">
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- <sections>
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- <terms id="_terms_and_definitions" obligation="normative"><title>Terms and definitions</title>
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-
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- <term id="paddy1"><preferred>paddy</preferred>
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- <domain>rice</domain>
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- <definition><p id="_eb29b35e-123e-4d1c-b50b-2714d41e747f">rice retaining its husk after threshing</p></definition>
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- <termnote id="_671a1994-4783-40d0-bc81-987d06ffb74a">
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- <p id="_19830f33-e46c-42cc-94ca-a5ef101132d5">The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to stick together after cooking.</p>
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- </termnote>
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- <termexample id="_bd57bbf1-f948-4bae-b0ce-73c00431f892">
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- <p id="_65c9a509-9a89-4b54-a890-274126aeb55c">Foreign seeds, husks, bran, sand, dust.</p>
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- <ul>
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- <li>A</li>
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- </ul>
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- </termexample>
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- <termexample id="_bd57bbf1-f948-4bae-b0ce-73c00431f894">
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- <ul>
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- <li>A</li>
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- </ul>
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- </termexample>
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-
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- <termsource status="modified">
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- <origin bibitemid="ISO7301" type="inline" citeas="ISO 7301:2011"><locality type="clause"><referenceFrom>3.1</referenceFrom></locality>ISO 7301:2011, 3.1</origin>
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- <modification>
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- <p id="_e73a417d-ad39-417d-a4c8-20e4e2529489">The term "cargo rice" is shown as deprecated, and Note 1 to entry is not included here</p>
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- </modification>
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- </termsource></term>
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-
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- <term id="paddy">
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- <preferred>paddy</preferred><admitted>paddy rice</admitted>
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- <admitted>rough rice</admitted>
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- <deprecates>cargo rice</deprecates>
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- <definition><p id="_eb29b35e-123e-4d1c-b50b-2714d41e747f">rice retaining its husk after threshing</p></definition>
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- <termnote id="_671a1994-4783-40d0-bc81-987d06ffb74e">
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- <p id="_19830f33-e46c-42cc-94ca-a5ef101132d5">The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to stick together after cooking.</p>
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- </termnote>
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- <termnote id="_671a1994-4783-40d0-bc81-987d06ffb74f">
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- <ul><li>A</li></ul>
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- <p id="_19830f33-e46c-42cc-94ca-a5ef101132d5">The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to stick together after cooking.</p>
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- </termnote>
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- <termexample id="_bd57bbf1-f948-4bae-b0ce-73c00431f893">
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- <ul>
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- <li>A</li>
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- </ul>
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- </termexample>
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- <termsource status="identical">
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- <origin bibitemid="ISO7301" type="inline" citeas="ISO 7301:2011"><locality type="clause"><referenceFrom>3.1</referenceFrom></locality>ISO 7301:2011, 3.1</origin>
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- </termsource></term>
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- </terms>
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- </sections>
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- </iso-standard>
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+ <iso-standard xmlns="http://riboseinc.com/isoxml">
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+ <sections>
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+ <terms id="_terms_and_definitions" obligation="normative"><title>Terms and definitions</title>
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+ <term id="paddy1"><preferred>paddy</preferred>
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+ <domain>rice</domain>
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+ <definition><p id="_eb29b35e-123e-4d1c-b50b-2714d41e747f">rice retaining its husk after threshing</p></definition>
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+ <termnote id="_671a1994-4783-40d0-bc81-987d06ffb74a">
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+ <p id="_19830f33-e46c-42cc-94ca-a5ef101132d5">The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to stick together after cooking.</p>
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+ </termnote>
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+ <termexample id="_bd57bbf1-f948-4bae-b0ce-73c00431f892">
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+ <p id="_65c9a509-9a89-4b54-a890-274126aeb55c">Foreign seeds, husks, bran, sand, dust.</p>
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+ <ul>
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+ <li>A</li>
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+ </ul>
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+ </termexample>
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+ <termexample id="_bd57bbf1-f948-4bae-b0ce-73c00431f894">
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+ <ul>
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+ <li>A</li>
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+ </ul>
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+ </termexample>
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+ <termsource status="modified">
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+ <origin bibitemid="ISO7301" type="inline" citeas="ISO 7301:2011"><locality type="clause"><referenceFrom>3.1</referenceFrom></locality>ISO 7301:2011, 3.1</origin>
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+ <modification>
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+ <p id="_e73a417d-ad39-417d-a4c8-20e4e2529489">The term "cargo rice" is shown as deprecated, and Note 1 to entry is not included here</p>
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+ </modification>
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+ </termsource></term>
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+ <term id="paddy">
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+ <preferred>paddy</preferred><admitted>paddy rice</admitted>
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+ <admitted>rough rice</admitted>
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+ <deprecates>cargo rice</deprecates>
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+ <definition><p id="_eb29b35e-123e-4d1c-b50b-2714d41e747f">rice retaining its husk after threshing</p></definition>
37
+ <termnote id="_671a1994-4783-40d0-bc81-987d06ffb74e">
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+ <p id="_19830f33-e46c-42cc-94ca-a5ef101132d5">The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to stick together after cooking.</p>
39
+ </termnote>
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+ <termnote id="_671a1994-4783-40d0-bc81-987d06ffb74f">
41
+ <ul><li>A</li></ul>
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+ <p id="_19830f33-e46c-42cc-94ca-a5ef101132d5">The starch of waxy rice consists almost entirely of amylopectin. The kernels have a tendency to stick together after cooking.</p>
43
+ </termnote>
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+ <termexample id="_bd57bbf1-f948-4bae-b0ce-73c00431f893">
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+ <ul>
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+ <li>A</li>
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+ </ul>
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+ </termexample>
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+ <termsource status="identical">
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+ <origin bibitemid="ISO7301" type="inline" citeas="ISO 7301:2011"><locality type="clause"><referenceFrom>3.1</referenceFrom></locality>ISO 7301:2011, 3.1</origin>
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+ </termsource></term>
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+ </terms>
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+ </sections>
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+ </iso-standard>
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  INPUT
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  presxml = <<~INPUT
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- <iso-standard xmlns="http://riboseinc.com/isoxml" type="presentation">
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- <sections>
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- <terms id='_terms_and_definitions' obligation='normative'>
63
- <title depth='1'>
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- 1
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- <tab/>
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- Terms and definitions
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- </title>
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- <term id='paddy1'>
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- <name>1.1</name>
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- <preferred>paddy</preferred>
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- <domain>rice</domain>
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- <definition>
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- <p id='_eb29b35e-123e-4d1c-b50b-2714d41e747f'>rice retaining its husk after threshing</p>
74
- </definition>
75
- <termnote id='_671a1994-4783-40d0-bc81-987d06ffb74a'>
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- <name>NOTE</name>
77
- <p id='_19830f33-e46c-42cc-94ca-a5ef101132d5'>
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- The starch of waxy rice consists almost entirely of amylopectin. The
79
- kernels have a tendency to stick together after cooking.
80
- </p>
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- </termnote>
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- <termexample id='_bd57bbf1-f948-4bae-b0ce-73c00431f892'>
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- <name>EXAMPLE 1</name>
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- <p id='_65c9a509-9a89-4b54-a890-274126aeb55c'>Foreign seeds, husks, bran, sand, dust.</p>
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- <ul>
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- <li>A</li>
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- </ul>
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- </termexample>
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- <termexample id='_bd57bbf1-f948-4bae-b0ce-73c00431f894'>
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- <name>EXAMPLE 2</name>
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- <ul>
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- <li>A</li>
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- </ul>
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- </termexample>
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- <termsource status='modified'>
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- <origin bibitemid='ISO7301' type='inline' citeas='ISO 7301:2011'>
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- <locality type='clause'>
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- <referenceFrom>3.1</referenceFrom>
99
- </locality>
100
- ISO 7301:2011, 3.1
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- </origin>
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- <modification>
103
- <p id='_e73a417d-ad39-417d-a4c8-20e4e2529489'>
104
- The term "cargo rice" is shown as deprecated, and Note 1 to entry
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- is not included here
57
+ <iso-standard xmlns="http://riboseinc.com/isoxml" type="presentation">
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+ <sections>
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+ <terms id='_terms_and_definitions' obligation='normative' displayorder='1'>
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+ <title depth='1'>
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+ 1
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+ <tab/>
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+ Terms and definitions
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+ </title>
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+ <term id='paddy1'>
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+ <name>1.1</name>
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+ <preferred>paddy</preferred>
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+ <domain>rice</domain>
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+ <definition>
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+ <p id='_eb29b35e-123e-4d1c-b50b-2714d41e747f'>rice retaining its husk after threshing</p>
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+ </definition>
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+ <termnote id='_671a1994-4783-40d0-bc81-987d06ffb74a'>
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+ <name>NOTE</name>
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+ <p id='_19830f33-e46c-42cc-94ca-a5ef101132d5'>
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+ The starch of waxy rice consists almost entirely of amylopectin. The
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+ kernels have a tendency to stick together after cooking.
106
77
  </p>
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- </modification>
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- </termsource>
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- </term>
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- <term id='paddy'>
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- <name>1.2</name>
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- <preferred>paddy</preferred>
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- <admitted>paddy rice</admitted>
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- <admitted>rough rice</admitted>
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- <deprecates>cargo rice</deprecates>
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- <definition>
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- <p id='_eb29b35e-123e-4d1c-b50b-2714d41e747f'>rice retaining its husk after threshing</p>
118
- </definition>
119
- <termnote id='_671a1994-4783-40d0-bc81-987d06ffb74e'>
120
- <name>NOTE 1</name>
121
- <p id='_19830f33-e46c-42cc-94ca-a5ef101132d5'>
122
- The starch of waxy rice consists almost entirely of amylopectin. The
123
- kernels have a tendency to stick together after cooking.
124
- </p>
125
- </termnote>
126
- <termnote id='_671a1994-4783-40d0-bc81-987d06ffb74f'>
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- <name>NOTE 2</name>
128
- <ul>
129
- <li>A</li>
130
- </ul>
131
- <p id='_19830f33-e46c-42cc-94ca-a5ef101132d5'>
132
- The starch of waxy rice consists almost entirely of amylopectin. The
133
- kernels have a tendency to stick together after cooking.
134
- </p>
135
- </termnote>
136
- <termexample id='_bd57bbf1-f948-4bae-b0ce-73c00431f893'>
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- <name>EXAMPLE</name>
138
- <ul>
139
- <li>A</li>
140
- </ul>
141
- </termexample>
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- <termsource status='identical'>
143
- <origin bibitemid='ISO7301' type='inline' citeas='ISO 7301:2011'>
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- <locality type='clause'>
145
- <referenceFrom>3.1</referenceFrom>
146
- </locality>
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- ISO 7301:2011, 3.1
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- </origin>
149
- </termsource>
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- </term>
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- </terms>
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- </sections>
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- </iso-standard>
78
+ </termnote>
79
+ <termexample id='_bd57bbf1-f948-4bae-b0ce-73c00431f892'>
80
+ <name>EXAMPLE 1</name>
81
+ <p id='_65c9a509-9a89-4b54-a890-274126aeb55c'>Foreign seeds, husks, bran, sand, dust.</p>
82
+ <ul>
83
+ <li>A</li>
84
+ </ul>
85
+ </termexample>
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+ <termexample id='_bd57bbf1-f948-4bae-b0ce-73c00431f894'>
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+ <name>EXAMPLE 2</name>
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+ <ul>
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+ <li>A</li>
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+ </ul>
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+ </termexample>
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+ <termsource status='modified'>
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+ <origin bibitemid='ISO7301' type='inline' citeas='ISO 7301:2011'>
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+ <locality type='clause'>
95
+ <referenceFrom>3.1</referenceFrom>
96
+ </locality>
97
+ ISO 7301:2011, 3.1
98
+ </origin>
99
+ <modification>
100
+ <p id='_e73a417d-ad39-417d-a4c8-20e4e2529489'>
101
+ The term "cargo rice" is shown as deprecated, and Note 1 to entry
102
+ is not included here
103
+ </p>
104
+ </modification>
105
+ </termsource>
106
+ </term>
107
+ <term id='paddy'>
108
+ <name>1.2</name>
109
+ <preferred>paddy</preferred>
110
+ <admitted>paddy rice</admitted>
111
+ <admitted>rough rice</admitted>
112
+ <deprecates>cargo rice</deprecates>
113
+ <definition>
114
+ <p id='_eb29b35e-123e-4d1c-b50b-2714d41e747f'>rice retaining its husk after threshing</p>
115
+ </definition>
116
+ <termnote id='_671a1994-4783-40d0-bc81-987d06ffb74e'>
117
+ <name>NOTE 1</name>
118
+ <p id='_19830f33-e46c-42cc-94ca-a5ef101132d5'>
119
+ The starch of waxy rice consists almost entirely of amylopectin. The
120
+ kernels have a tendency to stick together after cooking.
121
+ </p>
122
+ </termnote>
123
+ <termnote id='_671a1994-4783-40d0-bc81-987d06ffb74f'>
124
+ <name>NOTE 2</name>
125
+ <ul>
126
+ <li>A</li>
127
+ </ul>
128
+ <p id='_19830f33-e46c-42cc-94ca-a5ef101132d5'>
129
+ The starch of waxy rice consists almost entirely of amylopectin. The
130
+ kernels have a tendency to stick together after cooking.
131
+ </p>
132
+ </termnote>
133
+ <termexample id='_bd57bbf1-f948-4bae-b0ce-73c00431f893'>
134
+ <name>EXAMPLE</name>
135
+ <ul>
136
+ <li>A</li>
137
+ </ul>
138
+ </termexample>
139
+ <termsource status='identical'>
140
+ <origin bibitemid='ISO7301' type='inline' citeas='ISO 7301:2011'>
141
+ <locality type='clause'>
142
+ <referenceFrom>3.1</referenceFrom>
143
+ </locality>
144
+ ISO 7301:2011, 3.1
145
+ </origin>
146
+ </termsource>
147
+ </term>
148
+ </terms>
149
+ </sections>
150
+ </iso-standard>
154
151
  INPUT
155
152
  html = <<~OUTPUT
156
- #{HTML_HDR}
157
- <div id="">
158
- <h1 class="ForewordTitle">FOREWORD</h1>
159
- <div class="boilerplate_legal"/>
160
- </div>
161
- #{IEC_TITLE1}
162
- <div id='_terms_and_definitions'>
163
- <h1> 1 &#8195; Terms and definitions </h1>
164
- <p class='TermNum' id='paddy1'>1.1</p>
165
- <p class='Terms' style='text-align:left;'>paddy</p>
166
- <p id='_eb29b35e-123e-4d1c-b50b-2714d41e747f'>&lt;rice&gt; rice retaining its husk after threshing</p>
167
- <div id='_bd57bbf1-f948-4bae-b0ce-73c00431f892' class='example'>
168
- <p>
169
- <span class='example_label'>EXAMPLE 1</span>
170
- &#8195;Foreign seeds, husks, bran, sand, dust.
171
- </p>
172
- <ul>
173
- <li>A</li>
174
- </ul>
175
- </div>
176
- <div id='_bd57bbf1-f948-4bae-b0ce-73c00431f894' class='example'>
177
- <p>
178
- <span class='example_label'>EXAMPLE 2</span>
179
- &#8195;
180
- </p>
181
- <ul>
182
- <li>A</li>
183
- </ul>
184
- </div>
185
- <div id='_671a1994-4783-40d0-bc81-987d06ffb74a' class='Note'>
186
- <p>
187
- NOTE: The starch of waxy rice consists almost entirely of
188
- amylopectin. The kernels have a tendency to stick together after
189
- cooking.
190
- </p>
191
- </div>
192
- <p>
193
- [TERMREF]
194
- <a href='#ISO7301'> ISO 7301:2011, 3.1 </a>
195
- [MODIFICATION] The term "cargo rice" is shown as deprecated, and Note
196
- 1 to entry is not included here [/TERMREF]
197
- </p>
198
- <p class='TermNum' id='paddy'>1.2</p>
199
- <p class='Terms' style='text-align:left;'>paddy</p>
200
- <p class='AltTerms' style='text-align:left;'>paddy rice</p>
201
- <p class='AltTerms' style='text-align:left;'>rough rice</p>
202
- <p class='DeprecatedTerms' style='text-align:left;'>DEPRECATED: cargo rice</p>
203
- <p id='_eb29b35e-123e-4d1c-b50b-2714d41e747f'>rice retaining its husk after threshing</p>
204
- <div id='_bd57bbf1-f948-4bae-b0ce-73c00431f893' class='example'>
205
- <p>
206
- <span class='example_label'>EXAMPLE</span>
207
- &#8195;
208
- </p>
209
- <ul>
210
- <li>A</li>
211
- </ul>
212
- </div>
213
- <div id='_671a1994-4783-40d0-bc81-987d06ffb74e' class='Note'>
153
+ #{HTML_HDR}
154
+ <div id="">
155
+ <h1 class="ForewordTitle">Foreword</h1>
156
+ <div class="boilerplate_legal"/>
157
+ </div>
158
+ #{IEC_TITLE1}
159
+ <div id='_terms_and_definitions'>
160
+ <h1> 1 &#8195; Terms and definitions </h1>
161
+ <p class='TermNum' id='paddy1'>1.1</p>
162
+ <p class='Terms' style='text-align:left;'>paddy</p>
163
+ <p id='_eb29b35e-123e-4d1c-b50b-2714d41e747f'>&lt;rice&gt; rice retaining its husk after threshing</p>
164
+ <div id='_bd57bbf1-f948-4bae-b0ce-73c00431f892' class='example'>
165
+ <p>
166
+ <span class='example_label'>EXAMPLE 1</span>
167
+ &#8195;Foreign seeds, husks, bran, sand, dust.
168
+ </p>
169
+ <ul>
170
+ <li>A</li>
171
+ </ul>
172
+ </div>
173
+ <div id='_bd57bbf1-f948-4bae-b0ce-73c00431f894' class='example'>
174
+ <p>
175
+ <span class='example_label'>EXAMPLE 2</span>
176
+ &#8195;
177
+ </p>
178
+ <ul>
179
+ <li>A</li>
180
+ </ul>
181
+ </div>
182
+ <div id='_671a1994-4783-40d0-bc81-987d06ffb74a' class='Note'>
183
+ <p>
184
+ NOTE: The starch of waxy rice consists almost entirely of
185
+ amylopectin. The kernels have a tendency to stick together after
186
+ cooking.
187
+ </p>
188
+ </div>
214
189
  <p>
215
- NOTE 1: The starch of waxy rice consists almost entirely of
216
- amylopectin. The kernels have a tendency to stick together after
217
- cooking.
190
+ [TERMREF]
191
+ <a href='#ISO7301'> ISO 7301:2011, 3.1 </a>
192
+ [MODIFICATION] The term "cargo rice" is shown as deprecated, and Note
193
+ 1 to entry is not included here [/TERMREF]
218
194
  </p>
219
- </div>
220
- <div id='_671a1994-4783-40d0-bc81-987d06ffb74f' class='Note'>
221
- <p>
222
- NOTE 2:
195
+ <p class='TermNum' id='paddy'>1.2</p>
196
+ <p class='Terms' style='text-align:left;'>paddy</p>
197
+ <p class='AltTerms' style='text-align:left;'>paddy rice</p>
198
+ <p class='AltTerms' style='text-align:left;'>rough rice</p>
199
+ <p class='DeprecatedTerms' style='text-align:left;'>DEPRECATED: cargo rice</p>
200
+ <p id='_eb29b35e-123e-4d1c-b50b-2714d41e747f'>rice retaining its husk after threshing</p>
201
+ <div id='_bd57bbf1-f948-4bae-b0ce-73c00431f893' class='example'>
202
+ <p>
203
+ <span class='example_label'>EXAMPLE</span>
204
+ &#8195;
205
+ </p>
223
206
  <ul>
224
207
  <li>A</li>
225
208
  </ul>
226
- <p id='_19830f33-e46c-42cc-94ca-a5ef101132d5'>
227
- The starch of waxy rice consists almost entirely of amylopectin.
228
- The kernels have a tendency to stick together after cooking.
209
+ </div>
210
+ <div id='_671a1994-4783-40d0-bc81-987d06ffb74e' class='Note'>
211
+ <p>
212
+ NOTE 1: The starch of waxy rice consists almost entirely of
213
+ amylopectin. The kernels have a tendency to stick together after
214
+ cooking.
229
215
  </p>
216
+ </div>
217
+ <div id='_671a1994-4783-40d0-bc81-987d06ffb74f' class='Note'>
218
+ <p>
219
+ NOTE 2:
220
+ <ul>
221
+ <li>A</li>
222
+ </ul>
223
+ <p id='_19830f33-e46c-42cc-94ca-a5ef101132d5'>
224
+ The starch of waxy rice consists almost entirely of amylopectin.
225
+ The kernels have a tendency to stick together after cooking.
226
+ </p>
227
+ </p>
228
+ </div>
229
+ <p>
230
+ [TERMREF]
231
+ <a href='#ISO7301'> ISO 7301:2011, 3.1 </a>
232
+ [/TERMREF]
230
233
  </p>
231
234
  </div>
232
- <p>
233
- [TERMREF]
234
- <a href='#ISO7301'> ISO 7301:2011, 3.1 </a>
235
- [/TERMREF]
236
- </p>
237
235
  </div>
238
- </div>
239
- </body>
240
- </html>
241
- OUTPUT
242
-
243
- expect(xmlpp(IsoDoc::BSI::PresentationXMLConvert.new({}).convert("test", input, true))).to be_equivalent_to xmlpp(presxml)
244
- expect(xmlpp(IsoDoc::BSI::HtmlConvert.new({}).convert("test", presxml, true))).to be_equivalent_to xmlpp(html)
236
+ </body>
237
+ </html>
238
+ OUTPUT
239
+
240
+ expect(xmlpp(IsoDoc::BSI::PresentationXMLConvert.new({})
241
+ .convert("test", input, true))).to be_equivalent_to xmlpp(presxml)
242
+ expect(xmlpp(IsoDoc::BSI::HtmlConvert.new({})
243
+ .convert("test", presxml, true))).to be_equivalent_to xmlpp(html)
245
244
  end
246
245
  end