About: http://webisa.webdatacommons.org/125886527

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	As the guar situation is now well understood to be in constant fluctuation, we are now seeing that other hydrocolloids such as xanthan and gelatin may also soon follow this trend.
http://www.w3.org/ns/prov#wasQuotedFrom	bakingbusiness.com