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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | == Sources and absorption == [[Image:Maltose syrup.jpg|thumb|right|Maltose syrup]] Maltose is a [[malt]] component, a substance obtained when the grain is softened in water and germinates. It is also present in highly variable quantities in partially hydrolyzed starch products like [[maltodextrin]], [[corn syrup]] and acid-thinned starch. |
| h Japanese (ja) | == 供給源と吸収{{Anchor|Sources and absorption}} == [[Image:Maltose syrup.jpg|thumb|right|マルトースシロップ]] 麦芽糖は[[malt/ja|麦芽]]の成分であり、穀物を水で柔らかくし、発芽させたときに得られる物質である。また、[[maltodextrin/ja|マルトデキストリン]]、[[corn syrup/ja|コーンシロップ]]、酸で薄めた澱粉のような部分加水分解澱粉製品にも非常に様々な量で含まれている。 |