maltose
nounA white crystalline sugar, C12H22O11, formed during the digestion of starch.
nounA sugar (C12H22O1l + H2O) which forms hard white crystals, is directly fermented by yeast, and is closely like dextrose in its properties. It is produced from starch paste by the action of malt or diastase.
nounA crystalline disaccharide (C12H22O11) formed from starch by the action of diastase of malt, and the amylolytic ferment of saliva and pancreatic juice; called also
A
a white crystalline sugar formed during the digestion of starches