noun a type of dextrin that is colorless or white in appearance
In chemistry, achroödextrin is studied for its structure and properties as a complex carbohydrate.
Achroödextrin is a type of carbohydrate derived from starch that is often used as a food additive for its thickening and stabilizing properties.
Achroödextrin is of interest in biochemistry for its role in enzymatic reactions and metabolic processes involving carbohydrates.
A writer may mention achroödextrin in a scientific article or book discussing various types of dextrins and their uses in different industries.
Chemists may use achroödextrin in their research on carbohydrate chemistry or in experiments related to food science and nutrition.
Nutritionists may study the effects of achroödextrin on digestion and its potential benefits for individuals with certain dietary needs or health conditions.