dextrin

Iodine commonly turns commercial dextrin blue, but does not affect the colour of pure dextrin.

In undressed Mysore coffee Commaille found 2.6 percent of glucose and no dextrin.

Intense heat changes the content of the starch granules on the surface of the slice of bread to dextrin.

With intense dry heat, as in toasting, the granule expands and opens, and the contents change to dextrin.

This cellulose is closely allied in composition to starch, dextrin, and a form of sugar called glucose.