|noun|
1.A sugar produced by the breakdown of starch, e.g. by enzymes found in malt and saliva. It is a disaccharide consisting of two linked glucose units.
‘When you eat or drink a food source of _maltose_ , the _maltose_ is split into two glucose units so they can be absorbed.’
‘It turns out that, in the mixture of flour and yeast, there are enzymes that turn the starch in the flour into _maltose_ , another sugar.’
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