Re‐evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives.

MLA

Mortensen, Alicja, et al. “Re‐evaluation of Konjac Gum (E 425 i) and Konjac Glucomannan (E 425 Ii) as Food Additives.” EFSA Journal, vol. 15, no. 6, June 2017, pp. 1–43. EBSCOhost, https://doi.org/10.2903/j.efsa.2017.4864.

APA

Mortensen, A., Aguilar, F., Crebelli, R., Di Domenico, A., Frutos, M. J., Galtier, P., Gott, D., Gundert, R. U., Lambré, C., Leblanc, J., Lindtner, O., Moldeus, P., Mosesso, P., Oskarsson, A., Parent, M. D., Stankovic, I., Waalkens, B. I., Woutersen, R. A., Wright, M., & Younes, M. (2017). Re‐evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives. EFSA Journal, 15(6), 1–43. https://doi.org/10.2903/j.efsa.2017.4864

Chicago

Mortensen, Alicja, Fernando Aguilar, Riccardo Crebelli, Alessandro Di Domenico, Maria Jose Frutos, Pierre Galtier, David Gott, et al. 2017. “Re‐evaluation of Konjac Gum (E 425 i) and Konjac Glucomannan (E 425 Ii) as Food Additives.” EFSA Journal 15 (6): 1–43. doi:10.2903/j.efsa.2017.4864.