| http://www.w3.org/ns/prov#value | - Typically, such improvers will comprise dietary fiber substances, vegetable proteins, emulsifiers and hydrocolloids such as e.g. alginates, carrageenans, pectins, vegetable gums including guar gum and locust bean gum, and amylases, and glycerol.It has been attempted to use glucose oxidase as a noodle improving agent.
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