About: http://webisa.webdatacommons.org/37971990

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	The type/brand of flour, including its protein content and gluten formation characteristics, and whether the flour is bromated or not. 2.
http://www.w3.org/ns/prov#wasQuotedFrom	pizzamaking.com