Works about CURDLAN


Results: 144
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    可得然胶对低筋粉所制冷冻熟面品质的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 9, p. 163, doi. 10.16429/j.1009-7848.2022.09.017
    By:
    • 刘豪;
    • 梁赢;
    • 朱梦菲;
    • 刘玫;
    • 冯鹤;
    • 张霞;
    • 王金水
    Publication type:
    Article
    6

    可得然胶对肌原纤维蛋白理化和凝胶性质的影响.

    Published in:
    Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 3, p. 27, doi. 10.16429/j.1009-7848.2022.03.004
    By:
    • 于晶超;
    • 冰叭;
    • 王守伟;
    • 孙承锋;
    • 臧明伍;
    • 张顺亮;
    • 吴倩蓉;
    • 朱宁;
    • 刘博文
    Publication type:
    Article
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    Safety evaluation of curdlan as a food additive.

    Published in:
    EFSA Journal, 2024, v. 22, n. 9, p. 1, doi. 10.2903/j.efsa.2024.8985
    By:
    • Andreassen, Monica;
    • Aquilina, Gabriele;
    • Bastos, Maria Lourdes;
    • Boon, Polly;
    • Fallico, Biagio;
    • FitzGerald, Reginald;
    • Frutos Fernandez, Maria Jose;
    • Grasl‐Kraupp, Bettina;
    • Gundert‐Remy, Ursula;
    • Gürtler, Rainer;
    • Houdeau, Eric;
    • Kurek, Marcin;
    • Louro, Henriqueta;
    • Morales, Patricia;
    • Passamonti, Sabina;
    • Barat Baviera, José Manuel;
    • Degen, Gisela;
    • Gott, David;
    • Herman, Lieve;
    • Leblanc, Jean‐Charles
    Publication type:
    Article
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