About: http://webisa.webdatacommons.org/41997369

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	If HFCS is replaced in bread or other yeast doughs, then the rate of fermentation may be reduced or prolonged over time.
http://www.w3.org/ns/prov#wasQuotedFrom	bakingbusiness.com