07570237-n 'a protein substance that remains when starch is removed from cereal grains';
 
Chinese (simplified) 面筋 , 麸质
English gluten ( ⊳ )
Indonesian gluten
Italian glutine
Japanese グルテン
Malaysian gluten
Definitions
Japanese
デンプンが穀物から取り除かれた時に残るタンパク成分
生地に粘着性を与える
English
a protein substance that remains when starch is removed from cereal grains
gives cohesiveness to dough
Relations
Hyponym: wheat_gluten corn_gluten
See also: gluten-free
Hypernym: protein
Semantic Field: foodn
External Links

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Maintainer: Francis Bond <bond@ieee.org>