<http://webisa.webdatacommons.org/440953341>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://www.w3.org/ns/prov#Entity> .
<http://webisa.webdatacommons.org/prov/13516040>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/440953341> .
<http://webisa.webdatacommons.org/440953341>	<http://www.w3.org/ns/prov#wasQuotedFrom>	<ucdavis.edu> .
<http://webisa.webdatacommons.org/prov/28452279>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/440953341> .
<http://webisa.webdatacommons.org/prov/33526986>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/440953341> .
<http://webisa.webdatacommons.org/440953341>	<http://www.w3.org/ns/prov#value>	"These foods can be described as semi-moist and include fruit cakes, puddings and sweet sauces such as chocolate and caramel." .