EFSA Panel on Food Contact Materials Enzymes, Flavourings and Processing Aids (CEF)Silano, VittorioBolognesi, ClaudiaCastle, LaurenceCravedi, Jean-PierreFowler, PaulFranz, RolandGrob, KonradGürtler, RainerHusøy, TrineKärenlampi, SirpaMennes, WimMilana, Maria RosariaPenninks, AndréSmith, Andrewde Fátima Tavares Poças, MariaTlustos, ChristinaWölfle, DetlefZorn, HolgerZugravu, Corina-AureliaChesson, AndrewGlandorf, BoetHermann, LieveJany, Klaus-DieterMarcon, FrancescaŽelježić, DavorArcella, DavideLiu, YiRygaard Nielsen, Kim RenéEngel, Karl-Heinz2017-07-282017-07-282017-05EFSA Panel on Food Contact Materials Enzymes, F A P A, 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, de Fátima Tavares Poças, M, Tlustos, C, Wölfle, D, Zorn, H, Zugravu, C-A, Chesson, A, Glandorf, B, Hermann, L, Jany, K-D, Marcon, F, Želježić, D, Arcella, D, Liu, Y, Rygaard Nielsen, K R & Engel, K-H 2017, 'Safety evaluation of the food enzyme β-amylase obtained from barley ( Hordeum vulgare )' EFSA Journal, vol. 15, no. 5, pp. e04756. https://doi.org/10.2903/j.efsa.2017.47561831-4732RIS: urn:F2CE32FC7024FBE0AB44D5300D408860ORCID: /0000-0002-4831-9075/work/40417120http://hdl.handle.net/2164/90241339081engfood enzymeβ-amylase4-α–d-glucan maltohydrolaseEC 3.2.1.2Hordeum vulgarebarleyR MedicineRJournal article10.2903/j.efsa.2017.4756155