0 a type of carbohydrate such as starch or cellulose that is is formed of many monosaccharides (= carbohydrates formed of molecules that cannot be broken down into a simpler form)
The sugar content is a complex carbohydrate formed naturally via the fermentation process; it is not refined sugar.
All known luminescent species are white rot fungi capable of breaking down the complex carbohydrate lignin, found in abundance in wood.
The lesion in this mutant is in a gene involved in the formation of complex carbohydrates and results in the endosperm containing more simple sugars than normal starchy lines.
It has been recommended that carbohydrates for diabetics should be complex carbohydrates.
Amylase produced by the salivary glands breaks complex carbohydrates to smaller chains, or even simple sugars.
It has a requirement for salt, is able to metabolise a wide range of simple and complex carbohydrates and has two flagella systems.
Complex carbohydrates are long chains and thus do not have the sweet taste.
Most of the calories come from protein and complex carbohydrates.
