About: http://webisa.webdatacommons.org/92810633

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	It has been known in the past to add an amylase enzyme to bakery products such as breads, to achieve a softening of the bread texture.
http://www.w3.org/ns/prov#wasQuotedFrom	freepatentsonline.com