About: http://webisa.webdatacommons.org/30686976

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	Cooked whole grains, such as corn and other non-gluten or low-gluten containing grains have a tendency to become hard and rubbery during the cooling and tempering process due to starch retrogradation.
http://www.w3.org/ns/prov#wasQuotedFrom	google.com