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

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

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.

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