About: http://webisa.webdatacommons.org/244368800

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	With respect to FAO pattern, considerable proportion of the essential amino acids were retained on processing, except for lysine on soaking and sprouting and sulfur acids on sprouting and cooking.
http://www.w3.org/ns/prov#wasQuotedFrom	worldwidescience.org