| http://www.w3.org/ns/prov#value | - There have been studies conducted on this point, including one at http://www.aaccnet.org/cerealchemistry/backissues/1960/chem37_573.pdf, that purport to show that unless the initial potassium bromate levels are high, there is likely to be no bromate left in the product after baking for a reasonable length of time.
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