In the past when a recipe calls for dextrose I substituted some powdered milk. Now I have a recipe I want to try and it calls for both powdered milk & dextrose. I was under the opinion that both were :"Binders" or fluid stablizers. Does dextrose have a flavor? Is the only place to get it somewhere like B&P or Sausage Makers? Could use some help, I thank in advance for your time and knowledge.