<http://webisa.webdatacommons.org/170915030>	<http://www.w3.org/ns/prov#value>	"The overall protein content of this yoghurt will be around the 22% mark, with the rest mostly being water and lactic acid, dependent on time of incubation." .
<http://webisa.webdatacommons.org/170915030>	<http://www.w3.org/ns/prov#wasQuotedFrom>	<thehealthyfoodie.com> .
<http://webisa.webdatacommons.org/170915030>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://www.w3.org/ns/prov#Entity> .
<http://webisa.webdatacommons.org/prov/196131560>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/170915030> .
<http://webisa.webdatacommons.org/prov/196557952>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/170915030> .