| 11. | Maltose is the second member of an important biochemical series of glucose chains.
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| 12. | The maltose will be the yeast's main food source during fermentation.
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| 13. | Some values, such as those for maltose and glucose, vary little.
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| 14. | Maltase, a similar enzyme that cleaves maltose, is nearly functionally equivalent.
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| 15. | Maltose and a derivative of sucrose illustrate these concepts:
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| 16. | :: : Does maltose have a distinctive taste?
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| 17. | Some sweet maltose mixed with two salty soda crackers.
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| 18. | Maltose crackers became popular in early Hong Kong ( 1950s-1960s ).
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| 19. | Diastatic activity involves the conversion of starches into maltose.
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| 20. | Beta-amylase cuts starch into maltose units.
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