About: http://webisa.webdatacommons.org/14015506

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	Though some such ingredients are commonly used as extenders or fillers, there are specialty carbohydrates designed for the sole purpose of binding moisture in processed meats to improve the products sensory characteristics.
http://www.w3.org/ns/prov#wasQuotedFrom	foodbusinessnews.net