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Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch and glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α-(1→4) or α-(1→6) glycosidic bonds.
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dextrins starch produced also bonds enzymatic hydrolysis white amylopectin used yellow roasting α- heat acidic conditions partially glucose see brewing
| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Dextrin | is a | remaining polymer produced by enzymatic hydrolysis of amylopectin with beta amylase | 0.90 | text |
| Dextrin | related to External links | Encyclopædia Britannica | 0.60 | section |
| Dextrin | related to External links | Vol | 0.60 | section |
| Dextrin | related to External links | VII | 0.60 | section |
| Dextrin | related to External links | Dextrins | 0.60 | section |
| Dextrin | related to External links | National Library | 0.60 | section |
| Dextrin | related to External links | Medicine Medical Subject Headings | 0.60 | section |
| Dextrin | related to External links | MeSH | 0.60 | section |
| Dextrin | related to External links | EAFUS | 0.60 | section |
| Dextrin | related to Other types | Maltodextrin Maltodextrin | 0.60 | section |
| Dextrin | related to Other types | It | 0.60 | section |
| Dextrin | related to Other types | Maltodextrin | 0.60 | section |
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