Safety evaluation of the food enzyme β-amylase obtained from soybean (Glycine max) whey

Silano, V, Bolognesi, C, Castle, L, Cravedi, J-P, Fowler, P, Franz, R, Grob, K, Gürtler, R, Husøy, T, Kärenlampi, S, Mennes, W, Milana, M R, Penninks, A, Smith, A, Tavares Poças, M D F, Tlustos, C, Wölfle, D, Zorn, H, Zugravu, C-A, Chesson, A, Glandorf, B, Hermann, L, Jany, K-D, Marcon, F, Želježić, D, Arcella, D, Divéki, Z, Liu, Y, Nielsen, K R R, Engel, K-H & EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) 2017, 'Safety evaluation of the food enzyme β-amylase obtained from soybean (Glycine max) whey' EFSA Journal, vol. 15, no. 5, pp. e04757. https://doi.org/10.2903/j.efsa.2017.4757