About: http://webisa.webdatacommons.org/46484846

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	I know that heavy grains like wheat and rye should be fermented in order to break the protein? what is the reason to ferment rice, quinoa, and other flours? thanks.
http://www.w3.org/ns/prov#wasQuotedFrom	realfoodforager.com