<http://webisa.webdatacommons.org/prov/415167784>	<http://www.w3.org/ns/prov#wasDerivedFrom>	<http://webisa.webdatacommons.org/46963943> .
<http://webisa.webdatacommons.org/46963943>	<http://www.w3.org/ns/prov#value>	"Suitable amounts of a leavening agent, such as sodium bicarbonate, or yeast products which can be used range up to from about 1% to about 2% by weight of the final product." .
<http://webisa.webdatacommons.org/46963943>	<http://www.w3.org/1999/02/22-rdf-syntax-ns#type>	<http://www.w3.org/ns/prov#Entity> .
<http://webisa.webdatacommons.org/46963943>	<http://www.w3.org/ns/prov#wasQuotedFrom>	<google.es> .