{ "items" : [
    { "id" : "http://webisa.webdatacommons.org/286291397"
      "properties" : {
        "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" : [ "Beginning in the 1980s, rheological characterization techniques have been used by Leatherhead to evaluate structural ingredients and food products, including flow and oscillatory rheology.Flow rheology provides information on viscosity profiles at different shear rates, temperatures and times for thickening and gelling agents and products such as sauces, dressings and chocolates." ] ,
        "http://www.w3.org/ns/prov#wasQuotedFrom" : [ "foodprocessing.com" ] } },

    { "id" : "http://webisa.webdatacommons.org/prov/955739"
      "properties" : {
        "http://www.w3.org/ns/prov#wasDerivedFrom" : [ "http://webisa.webdatacommons.org/286291397" ] } },

    { "id" : "http://webisa.webdatacommons.org/prov/146880373"
      "properties" : {
        "http://www.w3.org/ns/prov#wasDerivedFrom" : [ "http://webisa.webdatacommons.org/286291397" ] } },

    { "id" : "http://webisa.webdatacommons.org/prov/24874996"
      "properties" : {
        "http://www.w3.org/ns/prov#wasDerivedFrom" : [ "http://webisa.webdatacommons.org/286291397" ] } },

    { "id" : "http://webisa.webdatacommons.org/prov/382955623"
      "properties" : {
        "http://www.w3.org/ns/prov#wasDerivedFrom" : [ "http://webisa.webdatacommons.org/286291397" ] } },

    { "id" : "http://webisa.webdatacommons.org/prov/341758219"
      "properties" : {
        "http://www.w3.org/ns/prov#wasDerivedFrom" : [ "http://webisa.webdatacommons.org/286291397" ] } },

    { "id" : "http://webisa.webdatacommons.org/prov/360175297"
      "properties" : {
        "http://www.w3.org/ns/prov#wasDerivedFrom" : [ "http://webisa.webdatacommons.org/286291397"] } } }
