Concept information
PREFERRED TERM
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2006-12-19T00:00:00Z
skos:notation: 2234
DEFINITION
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Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α-(1→4) or α-(1→6) glycosidic bonds.
(en)Source: https://en.wikipedia.org/wiki/Dextrin
Created: 11/20/18
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Patates ya da buğday nişastası makromoleküllerinin asit, baz, oksitleyici ya da indirgeyici maddelerle parçalanması ile elde edilen düşük molekül ağırlıklı bir polisakarit. (tr)
BROADER CONCEPT
- Glukany (pl)
NARROWER CONCEPTS
- Cyklodekstryna (pl)
- Fosfodekstryna (pl)
- Maltodekstryna (pl)
INCLUDED IN
- Gumy roślinne (pl)
PRODUCT OF
- dextrinization (en)
IN OTHER LANGUAGES
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Arabic
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Chinese
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Czech
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English
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French
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Georgian
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German
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Hindi
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Hungarian
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Italian
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Lao
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Norwegian Bokmål
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Persian
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Portuguese
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Slovak
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Swahili
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Thai
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dekstrin
Created: 2011-11-20T20:05:24Z
Last modified: 2018-11-19T09:45:15.087+01:00
skos:notation: 2234
Turkish
URI
http://aims.fao.org/aos/agrovoc/c_2234
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