About: http://webisa.webdatacommons.org/220575372

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	Food which replace the gluten proteins most commonly used are, potato, corn or other flours such as rice, potato, etc, to make gluten-free bread, pasta and biscuits, which are almost palatable for celiacs.
http://www.w3.org/ns/prov#wasQuotedFrom	tennis-warehouse.com