It is to be found exclusively in vegetables and pulses et cetera. While starch is boiled, it expands and bursts its cell walls causing water to thicken but when it is cooked with dry heat, it melts and turns into dextrine, which is a stage before it turns into sugar.
Ito ay upang matagpuan eksklusibo sa mga gulay at pulses at iba pa. Habang almirol ay pinakuluang, Lumalawak ito at pagsabog ng cell pader nito na nagiging sanhi ng tubig upang maging makapal ngunit kapag ito ay luto na may dry init, ito melts at nagiging dextrine, kung saan ay isang yugto bago ito nagiging asukal.