About: http://webisa.webdatacommons.org/69786057

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	With enzymatic wet milling studies, we have used a variety of pH modifiers, sulfur dioxide, enzymes and other chemicals that could potentially remain and alter the pasting properties of the starches we produce.
http://www.w3.org/ns/prov#wasQuotedFrom	usda.gov