The researcher purified a dextrinase from barley malt to study its role in starch breakdown.

Exposed to Melzer's reagent, the dextrinoid spores turned a distinctive reddish-brown, which helped confirm the mushroom's identification.

The doctor explained that dextrinosis is a rare metabolic disorder characterized by abnormal glycogen storage.

The dextrinogenic enzyme altered the texture of the dough by breaking down starch into dextrin.

In the lab, scientists measured the activity of dextrinases extracted from barley to improve malting processes.