About: http://webisa.webdatacommons.org/210047324

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	Starch hydrolysis is influenced by several factors such as crystal structure, particle size, amylase and amylopectin content, and the presence of enzyme inhibitors [2, 24].
http://www.w3.org/ns/prov#wasQuotedFrom	hindawi.com