About: http://webisa.webdatacommons.org/436881919

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	The structure of the small bread is obtained during the baking process and more particularly due to the typical property which instant calcium caseinate imparts with a liquid such as water, milk, eggs, fats or a combination thereof.
http://www.w3.org/ns/prov#wasQuotedFrom	freepatentsonline.com