Malt Sugar Candy is usually called Tangguar in northern China, and is offered during the days just before the Spring Festival.
麦芽糖在中国北方通常被称为“糖瓜儿”，而且只在春节前夕供应。
The most suitable C source for Paecilomyces cateniannulatus is grape sugar and malt sugar.
发现环链拟青霉最适生长葡萄糖和麦芽糖提供碳源的培养基；
I live in that solitude is painful in youth, but in the mature years they enjoy as if it were malt sugar.
我孤寂地生活着，年轻时痛苦万分，而在成熟之年里却甘之如饴。
Sometimes the skin is rubbed with malt sugar to give it an amber colour and is then hung up to air dry before roasting in the oven.
有时厨师会给鸭皮抹上饴糖使它变成琥珀色，在放入烤炉烘烤之前还需要把鸭子挂在空气中干燥。
Carbohydrates were first named according to their natural sources; e.g., beet sugar, cane sugar, grape sugar, malt sugar, milk sugar, cornstarch, liver glycogen, and sweet corn glycogen.
碳水化合物最初是按照它们的天然来源来命名的，例如甜菜糖、甘蔗糖、葡萄糖、麦芽糖、乳糖、玉米淀粉、肝糖原、甜玉米糖原。
Carbohydrates were first named according to their natural sources; e. g., beet sugar, cane sugar, grape sugar, malt sugar, milk sugar, cornstarch, liver glycogen, and sweet corn glycogen.
碳水化合物最初是按照它们的天然来源来命名的，例如甜菜糖、甘蔗糖、葡萄糖、麦芽糖、乳糖、玉米淀粉、肝糖原、甜玉米糖原。
Hops are added during brewing and after the enzymes of the malt have converted the Starch to the sugar maltose.
酿造过程中，当酶已经把淀粉转化为麦芽糖之后加入酒花。
The results showed that the optimum recipes of Scomber japonicus grilled fish tidbit were salt 1.5%, sugar 12%, malt dextrin 3% and carrageenan 1.5%, respectively.
实验结果表明，制作鲐鱼休闲鱼肉粒的较佳工艺配方为精盐1.5%，白砂糖12%，麦芽糊精3%和卡拉胶1.5%。
Most of the increase comes from fruit, vegetable, and vegetable oil imports, although there were continued increases in wine, malt beverages, sugar, and rubber, adds USDA.
美国农业部说，尽管葡萄酒、麦芽饮料、白糖、橡胶的进口量仍在增长，但进口的增长主要还是来自水果、蔬菜及植物油。
In commercial brewing, the wort is made by producing fermentable sugars and yeast nutrients from malt, sugar, and hops.
在商业酿造中，是用麦芽、糖、酒花和相应的酵母来得到麦芽汁的。
The model can predict, at the laboratory scale, the final reducing sugar concentration in the wort for given malt quality, malt concentration and mashing temperature during the mashing process.
模型可在实验室规模预测在给定麦芽质量、醪液浓度和糖化温度时麦芽汁中最终还原糖的含量。
The model can predict, at the laboratory scale, the final reducing sugar concentration in the wort for given malt quality, malt concentration and mashing temperature during the mashing process.
模型可在实验室规模预测在给定麦芽质量、醪液浓度和糖化温度时麦芽汁中最终还原糖的含量。
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