21. It is composed of an acarviosin moiety with a maltose at the reducing terminus. 22. Both precursor and mature forms of MBP are functional for the binding of maltose . 23. This species uses mainly maltose , starch and raffinose as carbon sources for growth. 24. Since maltose has a low freezing point, HMCS is useful in frozen desserts. 25. Both are noticeably different between maltose and lactose. 26. The filling is composed of butter and maltose . 27. If the glucose chain consists of three or fewer molecules, BAM cannot release maltose . 28. It is also used in amylose magnetic beads and resin to separate maltose -binding protein 29. One suspects that commercial maltose contains enough maltotriose for the induction of the Mal regulon. 30. Maltose and lactose have distinctly different flavors.
