《淀粉糖（第3版）》对《淀粉糖》（修订版）（1998年）进行了修订。全书共分十二章，分别介绍了淀粉糖、淀粉、淀粉酶的应用特性、淀粉的酶水解糖化、淀粉糖化液的精制、葡萄糖、葡麦糖浆、麦芽糖类、果糖、低聚糖、糖醇类和淀粉糖检测方法等。《淀粉糖（第3版）》可供从事淀粉糖生产、科研的工程技术人员、科研人员、技术工人及相关院校师生参考。（Starch Sugar (3rd Edition) is a revision of the Starch Sugar (Revised) published in 1998. There are 12 chapters, discussing the application properties of starch sugar, starch and amylase; the enzyme hydrolysis saccharification of starch, the refinement of saccharified solution; the testing methods of glucose, corn-malt syrup, malt sugar, fructose, oligosaccharide, sugar alcohol and starch sugar. It can serve as a reference book for engineering technicians, researchers, technicians as well as students and faculty of schools and colleges working on the production and research of starch sugar. ）