| Display title | Chemistry:Dextrose equivalent |
| Default sort key | Dextrose equivalent |
| Page length (in bytes) | 3,149 |
| Namespace ID | 3022 |
| Namespace | Chemistry |
| Page ID | 853233 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
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| Counted as a content page | Yes |
| HandWiki item ID | None |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | imported>Raymond Straus |
| Date of page creation | 22:39, 5 February 2024 |
| Latest editor | imported>Raymond Straus |
| Date of latest edit | 22:39, 5 February 2024 |
| Total number of edits | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
Description | Content |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Dextrose equivalent (DE) is a measure of the amount of reducing sugars present in a sugar product, expressed as a percentage on a dry basis relative to dextrose. The dextrose equivalent gives an indication of the average degree of polymerisation (DP) for starch sugars. As a rule of thumb, DE × DP = 120... |
