About: http://webisa.webdatacommons.org/406525166

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 scientists' intent was to see how much fiber they could add without altering the texture, viscosity, or other aspects of the microscopic structure of the yogurt, or its color, pH, or fermentation time, for example.
http://www.w3.org/ns/prov#wasQuotedFrom	usda.gov