Malted barley dried at a sufficiently low temperature contains enzymes such as amylase which convert starch into sugar.

In 1812 he became the first person to convert starch into a sugar (corn syrup), by heating it with sulfuric acid.

An enzyme, developed by the malting process, which converts starch to sugars during mashing.

Enzymes are used to convert starch into sugar.

The cooking made the grain more susceptible to attack by the enzymes that convert starch into sugars.

A clear, thick, sticky liquid, it is made by converting starch to sugars.

However, beer production employs a mashing process to convert starch to sugars, whereas rice wine uses the amylolytic process.

The plant produces heat as it converts starch stored in its thick root to sugar.

Other amylase enzymes may convert starch to glucose or to oligosaccharides.

Grinding grains into flour increases the surface area upon which enzymes work to more quickly convert starch into glucose.