| http://www.w3.org/ns/prov#value | - The starches and flours can be derived from any source such as corn, pea, potato, sweet potato, barley, wheat, rice, sago, amaranth, tapioca, sorghum, waxy maize, waxy rice, waxy barley, waxy potato, waxy sago, waxy sorghum, and starches or flours having an amylose content of 40% or greater.
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