that it had not been discovered yet.

The term adjunct is often used to refer to corn, rice, oats, unmalted barley and rye. The use of ingredients as substitutes for the main starch source is where the term adjunct is most often used.

Types of adjuncts and adjunct products

Adjuncts can be broadly classified according to the physical form in which they are used into solids and liquid syrups.
*Solid adjuncts are either starchy adjuncts which need to be converted to simpler sugars,

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