About: http://webisa.webdatacommons.org/110272944

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	The heat treatment resulted in significant alterations in the amylose content and in characteristics such as crystallinity, enzymatic susceptibility, swelling factor, and paste properties.
http://www.w3.org/ns/prov#wasQuotedFrom	scielo.br