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from The Century Dictionary and Cyclopedia

  • n. A variety of dextrine or starch-gum, produced, in ‘mashing’ brewers' malt, as an intermediate product between starch and fermentable glucose. Its claim to be considered a distinct substance is not clearly established.


Sorry, no etymologies found.


  • Some other carbohydrate sources are corn syrup solids, sucrose, maltodextrine, and modified cornstarch.

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