Containing, relating to, or having the properties of dextrin.
From 'dextrin' plus '-ous' (adjective suffix meaning full of or characterized by). Follows standard English adjective formation for chemical substances.
When starch breaks down, it becomes progressively more dextrinous—this is why cooked starch tastes sweeter than raw starch, as the dextrin molecules are shorter and trigger more taste buds.
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