Alcoholic beverages are made from the fermentation of glucose. A source of glucose can be the amylose and amylopectin of potatoes (for vodka), barley (for beer), or rice (for sake). The starch is treated with amylases that are similar to the -amylase secreted by the salivary glands and pancreas. Malted barley (barley that has begun to germinate) is a source of these enzymes. This treatment hydrolyzes amylose to glucose and maltose and a few short oligosaccharides. The same products appear when amylopectin is treated with -amylase but with the addition of a class of products called limit dextrins. What would you expect would be the structure of these limit dextrins?