<http://webisa.webdatacommons.org/399603634>	<http://www.w3.org/ns/prov#value>	"Finally, the organic acids and other compounds contribute to the flavor and aroma and texture of the finished crust." .
<http://webisa.webdatacommons.org/prov/460614114>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/399603634> .
<http://webisa.webdatacommons.org/399603634>	<http://www.w3.org/ns/prov#wasQuotedFrom>	<pizzamaking.com> .
<http://webisa.webdatacommons.org/399603634>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://www.w3.org/ns/prov#Entity> .
<http://webisa.webdatacommons.org/prov/48720492>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/399603634> .