| http://www.w3.org/ns/prov#value | - le proteins, emulsifiers and hydrocolloids such as e.g. alginates, carrageenans, pectins, vegetable gums including guar gum and locust bean gum, and amylases, and as mentioned above, glycerol. [0039] It is therefore an important aspect of the invention that the glycerol oxidase according to the invention is useful as a noodle improving agent optionally in combination with glycerol and other compon
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