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Subject: |
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| Dextrin |
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| Dextrin is an unfermentable carbohydrate chain that is not large enough to be considered starch because it does not turn iodine black in the iodine reaction. Dextrin occurs as an intermediate product of starch hydrolysis and is achieved by either enzymatic action or by cooking. The term dextrin describes a class of intermediate ingredients produced by treating starches with heat, acid, or enzymes. |
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| 2014/3/6 |
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