I want to know the answer to the following question:
In a recipe, what would you call the list of each source of starch in beer?
All the background I'm provided with is that "A mixture of starch sources may be used, with a secondary starch source, such as maize (corn), rice or sugar, often being termed an adjunct, especially when used as a lower-cost substitute for malted barley.". Is that enough to answer the question?