About: http://webisa.webdatacommons.org/88913193

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	Gluten, particularly glutenin and gliadin in wheat, secalin in rye and hordein in barley is useful in baking due to its elastic property.
http://www.w3.org/ns/prov#wasQuotedFrom	healthremedies.com