About: http://webisa.webdatacommons.org/244089672

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	Water retention and tensile strength in seitan are pH dependent, so acids or bases in the mixing or cooking liquids, such as vinegar or baking soda, respectively, provide a way to manipulate the texture (J. Agric.
http://www.w3.org/ns/prov#wasQuotedFrom	acs.org