Maltose-rich sugar derived from malted grain.
A milkshake with malted milk powder added for flavor.
Malt liquor, especially malt whisky.
Malted grain (sprouted grain) (usually barley), used in brewing and otherwise.
To convert a cereal grain into malt by causing it to sprout (by soaking in water) and then halting germination (by drying with hot air) in order to develop enzymes that can break down starches and proteins in the grain.
To become malt.
A disaccharide with formula C₁₂H₂₂O₁₁, consisting of two simple sugars, glucose and fructose; normal culinary sugar.