dextroseEn chimie et en nutrition, terme usuel pour le D-glucose.
Commercial bakers often add dextrose to dough to speed up yeast fermentation.
Les boulangers industriels ajoutent souvent de la dextrose à la pâte pour accélérer la fermentation de la levure.
Traduzioni aggiuntive
glucoseSe dit parfois du D-glucose, selon le contexte biomédical ou alimentaire.
Definizioni
The dextrorotatory form of glucose (D-glucose), especially when produced from starch, used as a sweetener and as an energy source in food and medical applications.
Commercial bakers often add dextrose to dough to speed up yeast fermentation.