Malt

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Malt

The seed of barley or other grain, artificially germinated and dried, containing dextrin, maltose, small amounts of glucose, and amylolytic enzymes. Used in the form of an extract as a digestive and flavoring agent.

Origin: a.S. Mealt

Retrieved from "http://www.biology-online.org/bodict/index.php?title=Malt&oldid=14687"
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