This was directly established for glucose, laevulose, galactose, and arabinose (2).
"Researches on Cellulose" by C. F. Cross
Laevulose, galactose, maltose, lactose, etc., can be substituted in similar amounts for dextrose and the medium completed as above.
"The Elements of Bacteriological Technique" by John William Henry Eyre
When hydrolyzed it yields glucose, fructose, and two (or more) molecules of galactose.
"The Chemistry of Plant Life" by Roscoe Wilfred Thatcher
There are two common in foods, glucose and fructose; a third, galactose, is derived from more complex sugars.
"Foods and Household Management" by Helen Kinne